Mexican Street Corn Elote Dip
My number one most requested party appetizer is this Mexican Street Corn Elote Dip! Loaded with spices, cotija cheese, cilantro + elote seasoning- you have to make this for your next BBQ!
Creator: Leslie Stokes
BBQ season is here!
It is offically BBQ season! Are you ready to be talk of our next bbq?
I’m warning you- if you make this dip, you will be asked to make it EVERY-SINGLE BBQ! It is definetly such a favortie with our friend group!
It doesn’t have to be a bbq, bring this to taco tuesday or any potlock! I’m so excited for you to try this!
What is Mexican Street Corn?
Mexican street corn is corn on the cob, lathered with mayonasie, cotija cheese, spices and cilantro. Here where I live in california, you can always find someone making it on the street corner or food truck. It is such a treat!
Ingredients:
I always suggest using fresh corn on the cobb for this! I love a good fresh, white corn on the cob. Frozen or canned corn will change the flavor of this dish! I promise, buying fresh is so worth the extra time!
But if you have to, buy frozen, not canned! Frozen white corn will work. I do suggest skipping the grilling step and make sure you defrost and drain the corn before adding in the other ingredients. If you decide to not listen to me and do fresh, you will need about 3-4 cups of frozen corn.
- fresh corn– just trust me, take the extra few minutes and use fresh corn!
- jalapeno
- grated or minced garlic– I use a cheese grater to grate the garlic, so the flavor is there, but there arent supper big pieces of garlic in the dip. If you don’t have any garlic, just add a little garlic powder into the dip.
- mayonaise
- sour cream
- cilantro
- elote seasoning– I buy the everything but the elote seasoning from Trader Joe’s or you can use the homemade blend below
- lime juice
- cotija cheese– a mexican style cheese (see below)
Elote Seasoning
Use this homemade recipe if you can’t find store bought!
- 1 tbsp choptle powder
- 1 tbsp chili powder
- 1/2 tsp cumin
- 1/2 tsp salt
The Prep:
Tip: boil and grill the corn in advance so that it can cool completely before making the dip.
This dip is best if let to sit for at least 2 hours or overnight.
- Start by boiling your fresh corn for 10 minutes.
- After the corn has boiled for 10 minutes, I like to char it on the grill or in a pan to get the brown crispy edges, usually about 10 minutes on the grill over a medium heat. This adds so much flavor to the dip!
After the corn is done, you want to let it cool down completely before making the dip. I like to do this step pretty early on and let it cool in the fridge for at least an hour.
I know this adds an extra step, but it taste so much better with fresh corn. You can use frozen corn, I would suggest using white corn over yellow and I would skip the grilling process.
- In the meantime chop up the jalapeno and grate the garlic. Over medium heat, add 1 tsp of oil to a pan and cook the jalapenos for 2-3 minutes before adding in the garlic, cook for another 2 minutes.
- Once the corn is cooled down, slice the corn off of the husk and into a large bowl.
- Add the mayo, sour cream, seasoning, ½ of the cilanto and lime juice to the corn and toss to combine.
- Fold the cotija cheese into the corn mixture.
- Top with extra cheese, a little more seasoning for color and cilantro.
- Cover and place in the fridge for at least 2 hours or overnight.
- Serve this dip with your favorite tortilla chips and ENJOY!!
Need something to make for Taco Tuesday?
Check out a few of my other recipes that would be great for your next taco night!
Mexican Street Corn Elote Dip
Ingredients
- 6 ears of fresh corn
- 1 large or two small jalapenos
- 1 tbsp fresh grated or minced garlic
- ½ cup mayo + more to taste
- ¼ cup sour cream
- ¼ cup chopped cilantro
- 1 ½ tbsp elote seasoning I use the one from Trader Joes, but check the homemade recipe above
- 2 tbsp lime juice
- ½ cup cotija cheese
Let's Make It
- Start by boiling your fresh corn for 10 minutes.
- After the corn has boiled for 10 minutes, I like to char it on the grill or in a pan to get the brown crispy edges, usually about 10 minutes on the grill over a medium heat. This adds so much flavor to the dip!
- After the corn is done, you want to let it cool down completely before making the dip. I like to do this step pretty early on and let it cool in the fridge for at least an hour.I know this adds an extra step, but it taste so much better with fresh corn. You can use frozen corn, I would suggest using white corn over yellow and I would skip the grilling process.
- In the meantime chop up the jalapeno and grate the garlic. Over medium heat, add 1 tsp of oil to a pan and cook the jalapenos for 2-3 minutes before adding in the garlic, cook for another 2 minutes.
- Once the corn is cooled down, slice the corn off of the husk and into a large bowl.
- Add the mayo, sour cream, seasoning, ½ of the cilanto and lime juice to the corn and toss to combine.
- Fold the cotija cheese into the corn mixture.
- Top with extra cheese, a little more seasoning for color and cilantro.
- Cover and place in the fridge for at least 2 hours or overnight.
- Serve this dip with your favorite tortilla chips and ENJOY!!
