Luscious charred corn blends with rich mayo and tangy sour cream to create an irresistible Elote dip. Cotija cheese, zesty lime, and fresh cilantro provide a burst of flavor while garlic and jalapeño offer a gentle kick. This creamy relish elevates any party, making it a must-try crowd pleaser indeed.

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I love making this creamy Elote Dip because its flavors are just off the charts. Its a crowd-pleaser thats packed with nutrition and taste.

I start with 4 cups of fresh corn kernels and mix it with 1 cup of mayonnaise and 1/2 cup of sour cream for that rich, velvety base. Then I fold in 1 cup of crumbled cotija cheese along with 1/4 cup of chopped fresh cilantro, which gives it a fresh kick.

For an extra punch, I like to add 1 jalapeño, seeded and finely chopped along with a minced garlic clove, and squeeze in the juice of 1 lime. I also throw in 1/2 teaspoon of chili powder, salt and pepper to taste.

The dip is not only creamy and spicy but also packs some nutritional value from the corn and the vitamin C in the lime and cilantro. Its a super hit at any party and a fun twist on traditional corn recipes.

Why I Like this Recipe

1. I like how the charred corn gives the dish a smoky flavor that really makes it stand out.
2. I love the creamy mix of mayo, sour cream, and cotija cheese – it creates a rich and satisfying bite every time.
3. The kick from the jalapeño and a splash of lime make it just exciting enough without being too overpowering.
4. I appreciate how fresh cilantro adds a burst of color and a nice herbal note that ties everything together.

This elote dip is seriously the best ever its super creamy and a total crowd pleaser. The corn gets cooked until it’s lightly charred which gives it this awesome smoky taste that makes the dip so addictive. It’s mixed up with a ton of creamy goodness from mayo, sour cream, and that cheesy cotija flavor, plus a little heat from jalapeño and tang from lime juice. It might seem simple but the combination of flavors totally works and makes every bite exciting.

Ingredients

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Fresh corn: Natural, sweet kernels loaded with carbohydrates and fiber for a nutritious crunch.
Mayonnaise: Provides a creamy texture and richness, though its fats arent always the healthiest option.
Sour cream: Adds a tangy smoothness that balances the spicy kick and heavy creaminess.
Cotija cheese: Crumbly and salty, it boosts flavor and contributes some protein to the dish.
Fresh cilantro: Brings a burst of herbal freshness, enhancing color and overall taste.
Jalapeño: Optional heat maker that lightens up the dish with extra vibrancy.
Lime juice: Offers a zesty tang that brightens and balances the rich, creamy mix.

Ingredient Quantities

4 cups fresh corn kernels (about 3-4 ears of corn, if using fresh)

1 cup mayonnaise

1/2 cup sour cream

1 cup crumbled cotija cheese

1/4 cup chopped fresh cilantro

1 jalapeño, seeded and finely chopped (optional for extra heat)

1 garlic clove, minced

Juice of 1 lime

1/2 teaspoon chili powder

Salt and pepper to taste

How to Make this

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1. Heat up a large skillet or grill pan over medium high heat and add the corn kernels. Cook them for about 3-4 minutes until they are lightly charred for that smoky flavor then remove from heat and let them cool a bit.

2. In a big bowl, mix together 1 cup of mayo and ½ cup of sour cream until they are smooth.

3. Stir in the 1 cup of crumbled cotija cheese and ¼ cup chopped fresh cilantro.

4. Add the finely chopped jalapeño and minced garlic into the bowl.

5. Squeeze in the juice of one lime and sprinkle in ½ teaspoon chili powder.

6. Now add the cooled corn kernels to all the mix and season with salt and pepper to taste.

7. Mix everything well until all the ingredients are combined evenly.

8. Chill the dip in the refrigerator for at least 30 minutes to let the flavors blend before serving with tortilla chips or veggies.

Equipment Needed

1. Large skillet or grill pan
2. Big mixing bowl
3. Knife and cutting board
4. Measuring cups and spoons
5. Citrus juicer or a tool to squeeze the lime
6. Spatula or mixing spoon
7. Refrigerator to chill the dip

FAQ

What does the cotija cheese add to the dip?

Cotija cheese adds a salty, tangy bite and a bit of texture to the dip giving it a real depth of flavor.

Can i swap out or leave the jalapeño if im not into spice?

Yes you can leave it out or use less if you dont like too much heat. Some people even use a milder pepper instead.

Can i use frozen corn instead of fresh?

Sure you can. Just thaw the corn, drain it, and pat it dry with paper towels before using so that the dip doesnt turn too watery.

How far in advance can i make the dip?

You can make it a day ahead in an airtight container in the fridge. Just be aware that the corn might release extra liquid.

What are the best serving suggestions for this elote dip?

I like serving it as a snack with tortilla chips or as a topping for tacos and grilled meats. Its super versatile.

Elote Dip Recipe Substitutions and Variations

Mayonnaise: Try swapping this out with equal parts Greek yogurt if you want a tangier dip thats a bit lighter
Sour cream: You could use another dollop of Greek yogurt in place of sour cream, it works just as well and adds a creamy texture
Cotija cheese: If you can’t find cotija cheese, crumbled queso fresco is a great substitute that brings a similar salty flavor
Cilantro: If you arent a fan of cilantro or simply dont have any, fresh parsley can be used instead for a milder herby taste
Lime juice: Lemon juice can replace lime juice if you ran out, though it gives a slightly different tangy flavor

Pro Tips

1. When you char the corn in the pan, make sure you don’t overcook it cuz it may get too soft and lose that awesome crunchy texture we all love.
2. Let the corn cool completely before you mix it with the mayo and sour cream, or else your dip might turn out runny and not as thick as it should.
3. Taste the dip before you chill it and adjust the salt and lime juice if needed since sometimes the flavors can change a bit after the corn is added.
4. If you like extra heat try leaving some of the jalapeño seeds in the mix (or throw in a bit of extra if you’re feeling brave) so it really packs a punch.