This easy Hot Elote Dip is basically Mexican street corn in dip form. It is loaded with corn, cheese, spices, cilantro, and fresh lime. Super creamy and takes less than 30 minutes to make!
This hot Mexican street corn dip combines my two favorite foods, cheese and corn. I promise you are going to love this one too!
Like my Cheesy Crab Spinach & Artichoke Dip, Air Fryer Buffalo Chicken Dip, and Mozzarella Queso, this dip is heavy on cheese and flavor, just how I like it.
Table of Contents
What Is Elote?
The Spanish word “elote” translates to “corn cob” in English. It usually refers to Mexican style street corn. This is corn on the cob that is grilled and then slathered in mayo (or Mexican crema). It is then rolled in chili powder, crumbly cheese, and fresh lime juice.
Why You’ll Love This Recipe
- Easy – This recipe takes less than 30 minutes to make.
- Cheesy – This elote dip has three different kinds of cheese, cream cheese, monterey jack, and cotija.
- Flavorful – The fresh garlic, chili powder, paprika, and cumin add tons of bold Mexican flavor to this dip.
- Mild spice – This dip is not too spicy since the jalapeños are seeded.
- Great for summer parties- Corn is in season from May to September so this is perfect for the warmer months. It is a total crowd pleaser!
- Kid friendly – Who doesn’t love cheese and corn?
Ingredients & Substitutions
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Monterey Jack Cheese: Substitute for pepper jack or cheddar cheese.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Hot Elote Dip
Quick Overview
- Sauté veggies.
- Melt in cheese.
- Garnish & serve!
Step by Step Instructions
Add water or broth to the dip as needed to reach a consistency that you like.
Step 1: In a large skillet, melt the butter over medium heat. Add and sauté the corn, onion, and jalapeño for 10-12 minutes or until softened to your liking.
Step 2: Add the garlic, chili powder, paprika, cumin, and salt. Sauté for 2-3 minutes until fragrant.
Step 3: Reduce the heat to medium low, add the cream cheese and sour cream. Stir continuously until it melted and well combined.
Step 4: Stir in the monterey jack and cotija until melted.
Step 5: Remove from the heat. Stir in the lime zest, juice, and cilantro. Taste and add more salt if needed. (Optional: Add a splash of water to thin out the dip to desired consistency. Stir until combined and add more as needed.)
Step 6: Garnish with more fresh cilantro and a squeeze of lime juice.
Recipe Serving Suggestions
Aside from garnishing this Mexican street corn dip with extra cotija, chopped cilantro, and lime juice, I also like to add thinly sliced green onions and Mexican Style Pickled Onions. These add some acidity that pairs well with the richness of the cheese and sweetness of the corn.
You could also top it with tajin seasoning or hot sauce for an extra kick!
As for dipping, I always make my Homemade Tortilla Chips to pair with this hot Mexican corn dip. They are super easy to make and way better than store-bought.
Besides tortilla chips, Fritos, potato chips, pita chips, pretzels, raw veggies, or even warm tortillas are all great dipping vessels.
Expert Tips & Variations
- Use fresh corn if possible. If corn is in season, I definitely recommend slicing it fresh off the cob. It will have a great sweet flavor!
- Grate fresh cheese. I always recommend grating blocks of cheese yourself versus buying pre-shredded cheese from the store. It has a better flavor and melts better because it is not coated in anti-caking agents.
- Taste the dip. I erred on the side of caution with salt for this recipe because tortilla chips are usually pretty salty. Add more salt to taste.
- Add water if needed. The dip is quite thick since it is made of mostly cheese. It will thicken as it cools so I usually add some water while it is still warm on the stove to thin it out a bit.
- Keep warm in the crockpot. Add water as needed if the dip thickens too much. Be sure to use the warm setting so the dip does not get too hot and burn.
Recipe FAQs
The primary ingredient is corn of course. For creaminess, sour cream, cream cheese, and/or mayo are also usually added.
I prefer cotija because it is a little saltier, but either can be used, as they are very similar.
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Hot Elote Dip (Mexican Street Corn)
Ingredients
- 1 Tablespoon unsalted butter
- 3 1/2 cups fresh, frozen, or canned corn
- 1/2 yellow onion, diced
- 1-2 jalapeños, seeded & finely diced
- 5 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 3/4 teaspoon Morton kosher salt*
- 1 8 ounce brick full fat cream cheese
- 1/2 cup sour cream or greek yogurt
- 4 ounces (1 cup) monterey jack cheese, shredded*
- 1/2 cup crumbled cotija cheese, plus more for serving
- 1 lime, zest & juiced, plus more for serving
- 1/4 cup fresh chopped cilantro, plus more for serving
Instructions
- In a large skillet, melt the butter over medium heat. Add and sauté the corn, onion, and jalapeño for 10-12 minutes or until softened to your liking.
- Add the garlic, chili powder, paprika, cumin, and salt. Sauté for 2-3 minutes until fragrant.
- Reduce the heat to medium low, add the cream cheese and sour cream. Stir continuously until it melted and well combined.
- Stir in the monterey jack and cotija until melted.
- Remove from the heat. Stir in the lime zest, juice, and cilantro. Taste and add more salt if needed. (Optional: Add a splash of water to thin out the dip to desired consistency. Stir until combined and add more as needed.)
- Garnish with more fresh cilantro and a squeeze of lime juice.
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Monterey Jack Cheese: Substitute for pepper jack or cheddar cheese.
- Use fresh corn if possible. If corn is in season, I definitely recommend slicing it fresh off the cob. It will have a great sweet flavor!
- Grate fresh cheese. I always recommend grating blocks of cheese yourself versus buying pre-shredded cheese from the store. It has a better flavor and melts better because it is not coated in anti-caking agents.
- Taste the dip. I erred on the side of caution with salt for this recipe because tortilla chips are usually pretty salty. Add more salt to taste.
- Add water if needed. The dip is quite thick since it is made of mostly cheese. It will thicken as it cools so I usually add some water while it is still warm on the stove to thin it out a bit.
- Keep warm in the crockpot. Add water as needed if the dip thickens too much. Be sure to use the warm setting so the dip does not get too hot and burn.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was so good! I couldn’t find cotija cheese at my grocery store, so I substituted in parmesan reggiano. It worked out great!
I am glad it was a hit.