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!
Servings: 10 people
Calories: 185kcal
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