Elote Mexican Corn Dip
Say hello to your new favorite summer dip! This Elote Mexican Dip is creamy, cheesy, smoky, and packed with sweet corn and bold flavor. Inspired by classic street corn, it’s the perfect dish for BBQs, parties, or snacking straight from the bowl.
Ingredients
2 tbsp chili powder
2 tsp smoked paprika
½–2 tsp cayenne pepper (to taste)
2 tbsp extra virgin olive oil
1 yellow onion, chopped
2 cups corn (raw, from 3–4 ears)
2 garlic cloves, chopped
Kosher salt + black pepper
6 oz cream cheese, room temp
⅓ cup sour cream
4 tbsp salted butter
⅓ cup olive oil mayo
⅓ cup plain Greek yogurt
2 tbsp fresh lime juice
¾ cup crumbled cotija cheese
1 ear grilled corn, kernels removed
¼ cup chopped cilantro
Instructions
Mix spices: In a small bowl, combine chili powder, paprika, cayenne, and a pinch of salt.
Sauté: In a large skillet, heat olive oil. Add onion, cook 5 min until soft. Add corn, garlic, 1 tsp of spice mix, salt + pepper. Cook 5 more min.
Make it creamy: Lower heat. Stir in cream cheese until melted, then add sour cream, butter, mayo, Greek yogurt, and lime juice. Mix until creamy and smooth.
Finish: Stir in cotija cheese and half the cilantro. Spoon into a bowl, top with grilled corn, remaining cilantro, and more cotija if desired.
Serve warm with tortilla chips—and watch it disappear!
