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    Bites with Bri » Appetizer & Snack » Hot Elote Dip (Mexican Street Corn)

    Hot Elote Dip (Mexican Street Corn)

    Published: Apr 6, 2023 by Brianna May · This post may contain affiliate links.

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    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!

    Overhead image of elote dip with garnish.

    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 Air Fryer Buffalo Chicken Dip and Mozzarella Queso, this dip is heavy on cheese and flavor, just how I like it.

    Jump to:
    • What Is Elote?
    • Why You’ll Love This Recipe
    • Ingredients & Substitutions
    • How to Make Hot Elote Dip
    • Recipe Serving Suggestions
    • Expert Tips & Variations
    • Recipe FAQs
    • More Appetizer Recipes
    • Hot Elote Dip (Mexican Street Corn)

    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

    Overhead image of ingredients needed for elote dip.
    • 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

    A 6 photo collage showing the assembly of hot elote dip.

    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.
    Up close image of hot elote dip.

    Recipe FAQs

    What is Mexican corn dip made of?

    The primary ingredient is corn of course. For creaminess, sour cream, cream cheese, and/or mayo are also usually added.

    Is queso fresco or Cotija better for elote?

    I prefer cotija because it is a little saltier, but either can be used, as they are very similar.

    More Appetizer Recipes

    • Bacon Zucchini Fritters
    • Air Fryer Buffalo Chicken Dip
    • Air Fryer Spinach Dip
    • Ground Chicken Lettuce Wraps

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    If you try this recipe, please leave a star rating in the recipe card below and/or comment! I always appreciate your feedback. Follow me on Pinterest, Facebook & Instagram.

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    5 from 39 votes

    Hot Elote Dip (Mexican Street Corn)

    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!
    Servings10 people
    Prep5 minutes minutes
    Cook20 minutes minutes
    Total25 minutes minutes
    Course: Appetizer/Snack
    Cuisine: Mexican
    Author: Brianna May

    Equipment:

    • Microplane Grater
    • Squeezer
    • Cheese Grater with Handle

    Ingredients:

    • 1 Tablespoon unsalted butter
    • 3 ½ cups fresh, frozen, or canned corn
    • ½ yellow onion, diced
    • 1-2 jalapeños, seeded & finely diced
    • 5 cloves garlic, minced
    • 2 teaspoons chili powder
    • 1 teaspoon smoked paprika
    • 1 teaspoon cumin
    • ¾ teaspoon Morton kosher salt*
    • 1 8 ounce brick full fat cream cheese
    • ½ cup sour cream or greek yogurt
    • 4 ounces (1 cup) monterey jack cheese, shredded*
    • ½ cup crumbled cotija cheese, plus more for serving
    • 1 lime, zest & juiced, plus more for serving
    • ¼ 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:

    Calories: 185kcal | Carbohydrates: 17g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 30mg | Sodium: 520mg | Fiber: 2g | Sugar: 5g
    Did you make this recipe? Tag me on Instagram!Mention or tag @bites.with.bri_ or use the hashtag #biteswithbri
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    I am a recipe developer, food photographer, blogger. My goal is to teach you how to cook, not just follow my recipes. I love to cook with bold flavors that are still family friendly. My hubs is a picky eater and all of these recipes are approved by him, so I am sure you and your family will love them too. Learn more about Bri >>

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