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Indulge in this easy elote dip, a beloved twist on Mexican street corn. Perfect for game nights and BBQs, it’s the zesty, smoky side dish your tortilla chips have been waiting for!

Looking for more ideas for Mexican appetizers? You might enjoy my recipes for cheesy hot corn dip, easy corn and tomato salad, or my Mexican street corn salad.

Elote dip in a bowl.
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Creamy Corn Dip

This recipe combines the classic flavors of my Mexican street corn with the ease of a dip, making it a surefire hit for game nights, backyard BBQs, or a cozy night in. It’s the perfect blend of sweet grilled corn, tangy lime, and a hint of spice and it’s seriously addictive!

I’m not joking when I say that whenever friends come over, they head straight for this dip. It’s inspired by Velvet taco. We’re crazy about it and I just know you will be too!

Why This Recipe Works

  • Simplicity and Flavor: This Cinco de Mayo recipe is easy to make and bursting with flavor. Freshly grilled corn mixed with a creamy, zesty base creates a taste that’s both unique and familiar.
  • Versatility: Whether you’re planning a cozy family dinner or a large party, this elote dip fits in seamlessly. Serve with homemade tortilla chips or a side to carne asada.

Elote Dip Ingredients

Elote dip ingredients on the counter.

Find the full printable recipe with specific measurements below.

  • Corn: The key ingredient! Fresh corn is best if you can get it for its flavor and crispness. You can also use canned or frozen corn.
  • Mayonnaise: You can use full-fat for richer flavor or a low-fat version for a lighter dip. Plant-based mayonnaise could work too.
  • Sour cream or plain Greek yogurt: Sour cream provides a tangy, creamy base. Greek yogurt is a healthier alternative and will give you a similar texture. If you can find Mexican crema, even better!
  • Lime: Lime zest and juice add a fresh, citrusy brightness to the dip.
  • Seasoning: We keep it simple with chili powder for mild heat and some kosher salt. For a smokier taste, you can also add a pinch of paprika.
  • Queso fresco: Queso fresco is a mild, fresh Mexican cheese that crumbles easily. If you can’t find queso fresco, then feta cheese or cotija cheese can be used as substitutes.

Substitutions and Variations

Switch up your elote corn dip with a few simple ingredients.

  • Corn: No fresh corn? No problem! Use 3-4 cups of canned roasted corn or defrosted frozen corn.
  • Mayo and sour cream: For a lighter version, opt for low-fat mayo and sour cream.
  • Cheese: Can’t find queso fresco? Try feta or cotija cheese as a delicious alternative.
  • Spicy: Adjust the chili powder to your taste or add a dash of cayenne pepper or diced jalapenos for extra heat.
  • Chiles: Mix in a can of green chiles for added flavor.
  • Extras: Chopped garlic, fresh cilantro, red onions, or green onions can be added for a variety of flavors and textures.

How to Make Elote Dip

This is a very simple recipe! Once you grill the corn, all you have to do is mix the ingredients and you’re all set!

Showing how to make elote dip in a bowl.
  • To prepare. Heat your grill to medium-high, then partially shuck the corn, leaving a few layers of husk.
  • Grill the corn. Grill until tender with some dark spots, about 15 minutes.
  • Make the creamy sauce. Mix mayo, sour cream, lime juice and zest, salt, and chili powder in a bowl.
  • Toss the salad and serve. Remove corn kernels from the cobs and mix with the cream mixture. Top with cilantro, queso fresco, and hot sauce. Serve warm or chilled with a squirt of fresh lime juice and crispy tortilla chips.

Expert Tips

  • Don’t shy away from letting some kernels get a good char. It adds a smoky depth to your dip.
  • If you can’t grill, you can boil, roast the corn or even learn how to cook corn in the microwave. Roasting in the oven or a cast-iron skillet can also give a nice char.
  • If the dip thickens after refrigeration, stir in a tablespoon of sour cream or lime juice to bring back the creamy consistency. You can also warm it up slightly.
Elote dip with tortilla chips.

Recipe FAQs

What is Elote?

Elote is a popular Mexican street food, typically consisting of grilled corn on the cob coated with a mix of mayo, cheese, lime, and chili powder.

Can I use a grill pan instead of an outdoor grill?

Absolutely! If you don’t have access to an outdoor grill, a grill pan on the stovetop works well. Ensure to get some good char on the corn for that authentic grilled flavor in this elote dip recipe.

Can I make it ahead of time?

Yes! You can grill the corn and prepare the cream mixture a day ahead. Store them separately in the refrigerator and combine them before serving.

How long does it last?

Properly stored in a container, this dip can last up to 3 days in the fridge.

Can you freeze elote dip?

Freezing is not recommended as it may alter the texture of the dip.

Serving Suggestions

You can’t go wrong serving this elote dip with a big bowl of tortilla chips! This Mexican corn dip also pairs wonderfully with:

Elote dip and cilantro in a bowl.

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Elote dip with tortilla chips.

Elote Dip Recipe

5 from 6 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
Indulge in this easy elote dip, a beloved twist on Mexican street corn. Perfect for game nights and BBQs, it's the zesty, smoky side dish your tortilla chips have been waiting for!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8


  • 4 ears of corn
  • ½ cup mayo
  • ¼ cup sour cream , or plain Greek yogurt
  • 1 lime , zested and juiced
  • ½ teaspoon kosher salt , or 1/4 tsp salt
  • ¼ teaspoon chili powder , more to taste
  • 3-5 Tablespoons queso fresco , crumbled

For serving: Freshly chopped cilantro, lime wedge, Valentina hot sauce (or your favorite kind), tortilla chips


    • Heat your girll to medium high heat.
    • Partially shuck corn, leaving 1 to 2 layers of husk on during grilling. Place the corn on the hot grill and grill on all sides until husk is corn is tender and has a few dark brown spots (about 15 minutes). Remove from heat and allow to cool slightly.
    • In a bowl, mix together the mayonnaise, sour cream, lime juice, lime zest, salt and chili powder until incorporated. Add more seasoning to taste.
    • Remove the kernels from each cob. Place the warm corn in the same bowl with the cream mixture and mix to combine.
    • Place the corn dip in a serving bowl and top with cilantro, queso fresco and hot sauce. Place in the fridge to chill if desired or serve warm. Serve with tortilla chips.


    Corn: You could also use 3-4 cups canned roasted corn, or frozen corn (defrosted) if you don’t have fresh corn, however I prefer freshly grilled.
    Storage: Store leftovers in a storage container for up to 3 days. I wouldn’t recommend freezing it. 


    Calories: 167kcal | Carbohydrates: 10g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 286mg | Potassium: 150mg | Fiber: 1g | Sugar: 3g | Vitamin A: 205IU | Vitamin C: 6mg | Calcium: 44mg | Iron: 0.3mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Course: Appetizer
    Cuisine: Mexican

    Did you make this recipe? Don’t forget to give it a star rating below!

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