Elote Corn Dip

About This Elote Corn Dip Recipe

This Elote Corn Dip is inspired by classic Mexican street corn (esquites) and turns charred, caramelized corn into a creamy, tangy, slightly spicy dip that’s beyond addicting. It’s quick, uses simple ingredients, and works for any party or weeknight snacking situation.

Why You’ll Love It

• Creamy, tangy, salty, and spicy — the perfect balance

• Built on charred corn for maximum flavor

• Easy to make in under 30 minutes

• Perfect for parties, cookouts, or game day

• Easy to customize the heat level

• Crowd-pleasing and highly snackable

Ingredients You’ll Need

• Corn kernels (fresh grilled is best, but frozen works too)

• Mayonnaise

• Lemon or lime juice

• Elote seasoning

• Honey

• Garlic and jalapeño

• Butter

• Queso fresco or cotija

• Tortilla chips

How to Make It

Grill the corn until charred, then cut off the kernels. Sauté garlic and jalapeño in butter, add the corn, and cook until caramelized. Once it cools slightly, stir in mayo, lemon or lime juice, elote seasoning, honey, Tabasco, cilantro, and salt. Finish with queso fresco on top and serve with tortilla chips.

Tips for Success

• Grill the corn for deeper flavor, but roasted or frozen corn works too.

• Let the corn cool slightly before mixing so the mayo doesn’t break.

• Adjust heat by adding more or less jalapeño or Tabasco.

• Add more mayo if you want a creamier, more scoopable texture.

• Cotija adds the most authentic flavor, but Parmesan works in a pinch.

Frequently Asked Questions

Can I use frozen corn?
Yes — thaw it and sauté until it gets some color.

Can I make this ahead?
Yes, but add the cheese right before serving. Serve chilled or at room temp.

How spicy is it?
Mild to medium. Increase jalapeño or hot sauce for more heat.

Can I serve it warm?
Absolutely. It’s great warm, room temp, or chilled.

What to Serve With This Dip

• Tortilla chips

• Grilled meats (burgers, chicken, ribs)

• Tacos or fajitas

• Quesadillas

• Vegetable platters

More Recipes You’ll Love

• Pigs in a Blanket

• Fried Cheese Curds

• Candied Bacon & Eggs Smashed Potato Salad

• Salt & Vinegar Deviled Eggs

• Charred Corn & Jalapeno Crab Cakes

Elote Corn Dip Recipe

SIDES

I love a rich corn recipe — honestly, I love corn in any form. Elote and esquites are corn icons, and this dip has everything: creamy, sweet, spicy, tangy, salty, and completely addictive. Perfect for BBQs, cookouts, parties, or polishing off a bag of tortilla chips on any day of the week.

Ingredients (5–6 servings)

• 4 cups corn kernels

• ¾ cup mayonnaise (use 1 cup for a creamier, looser dip)

• 1 tablespoon Tabasco

• 1 tablespoon honey

• 2 garlic cloves, grated (or 1 large clove)

• 2 tablespoons fresh lemon juice or lime juice

• 1 tablespoon elote seasoning

• 3–4 tablespoons butter (salted or unsalted; adjust added salt if needed)

• ½ teaspoon salt

• 2 tablespoons cilantro, finely chopped

• 2 tablespoons jalapeño, finely chopped (use more or less to taste)

• ½ cup queso fresco, cotija, or Parmesan if the others aren’t available

• Tortilla chips, for serving

Instructions

1. Grill the corn over medium-high heat until the husks are nicely charred, flipping once. Let cool, then remove the kernels. (A bundt pan works great for catching them.)

2. Heat the butter in a large pan. Add the garlic and jalapeños and sauté for about 1 minute.

3. Add the corn kernels and cook for about 10 minutes, stirring occasionally, until lightly caramelized.

4. Turn off the heat and let the corn cool for about 10 minutes.

5. Stir in the mayonnaise, elote seasoning, Tabasco, honey, lemon/lime juice, cilantro, and salt until fully combined.

6. Taste and adjust seasoning to your liking.

7. Top with queso fresco and serve with salty tortilla chips.