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Elote Corn Dip

Everything you love about classic Mexican street corn and elote: creamy mayonnaise, tangy cheese, and tart lime made into an irresistable corn dip. This elote dip recipe is a tasty appetizer that will surely become a new favorite.


Soccer season started this weekend and I survived the first game as co-coach. It helped that we won, it wasn’t raining (though it was PLENTY cold), and Piper scored 2 of 3 goals. I was rested and ready after a glorious 9+ hours of sleep. Mark and I joke that we both look forward to bed every night and how much joy it brings us to get to crawl between the sheets and snuggle in for glorious, glorious sleep. It’s the little things in life, right? What Mark and I don’t agree on? Mayonnaise. I love the stuff and he’s quite averse to its presence in recipes. That said, this elote corn dip recipe earned big thumbs up from my little peanut gallery! 


  • Entertainers and Hosts: This is the perfect appetizer for any number of get togethers or special occasions: game day, Cinco de Mayo, summer cookouts, or any time of year where an addictingly delicious dip is needed or wanted!
  • Elote Fans: I’m not sure when or how elote hit the foodie scene, but its following is loyal and on of my favorite ways to enjoy sweet corn kernels!
  • Make-Ahead: Unlike a traditional Mexican street corn on-the-cob, the dip form can be prepped ahead of time to make entertaining less stressful!


  • Olive Oil: Using a high-quality extra virgin olive oil offers full, rich flavor and health benefits. Avocado, sunflower, safflower, or another mild oil will work well, too.
  • Corn: You can sub in frozen corn (defrosted and drained) or canned corn, however fresh corn kernels cut from the corn cob are so, so good in this easy elote dip!
  • Lime Juice: Fresh lime juice is an elote staple, but in a pinch, feel free to substitute in 2 teaspoons of lime juice concentrate.
  • Greek Yogurt: Any plain yogurt will work here, but use Greek yogurt or sour cream to have a thicker consistency that’s less likely to get watery as it sits. If you prefer to use all mayonnaise, you can do that but be sure to omit the salt to avoid the dip getting too salty.
  • Mayonnaise: I prefer a light mayonnaise to reduce saturated fat, however any variety will work. A vegan option, Miracle Whip, of Mexican crema can also be used in place of mayonnaise.
  • Salt and Pepper: A bit of salt helps cut the acid of the lime and brings out the sweetness in the corn. Use more or less to your liking, along with a few grinds of black pepper. Salt substittute can be used in place of salt, if preferred.
  • Cotija: Queso fresco, feta cheese, or grated Parmesan cheese can all be used as a substitute for cotija cheese.
  • Cilantro: In place of fresh cilantro, you can substiute in thinly sliced green onions.


    • Store this dip in an airtight container for 3-4 days in the fridge. I recommend bringing to room temperature, or close to, before serving.
    • Serve this dip with tortilla chips or raw veggies, or as an addition to tacos, tamales, or even as a side dish.
    • For a bit of color and a fun presentation, serve topped with a sprinkle of chile powder or chopped cilantro and a crumbled cotija cheese


    My corn isn’t charring, what am I doing wrong?

    You need a fat, such as olive oil, and high heat to get charred corn.A cast iron skillet is a great option if you have ont. Your corn should also be drained and as dry as possible before starting. You also want to use a large skillet so that the corn can be spread in an even layer, or consider working in batches.

    What other seasonings can be added to this easy Mexican corn dip recipe?

    A sprinkle of chili powder, Tajin seasoning, or elote seasoning can make this recipe “pop” with flavor.

    Is this recipe spicy?

    Not at all! However if you want to give it some heat, consider adding some chopped jalapeño pepper or cayenne pepper.

    ​Do I have to cool the corn before moving on, or can I make this a hot Mexican street corn dip?

    ​Yogurt can separate and curdle if exposed to direct heat, so for that reason it is recommended to cool the corn slightly. Using a yogurt with fat, such as a whole milk yogurt, will help ensure the curdling and separation doesn’t occur.


    • Gluten-free: This recipe is naturally gluten-free.
    • Nut-free: Naturally free of tree and peanuts.
    • Low in carbohydrates
    • Corn is a good source of both soluble and insoluble fiber

    Elote Corn Dip

    Elote Corn Dip

    Yield: 12 servings (heaping 1/4 cup each)
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Additional Time: 15 minutes
    Total Time: 30 minutes

    Everything you love about classic Mexican street corn and elote: creamy mayonnaise, tangy cheese, and tart lime made into an irresistable corn dip. 


    • 1 Tbsp olive oil
    • 2 1/2 cups fresh corn kernels, cut from about 3 ears of corn
    • 1/2 cup whole milk plain Greek yogurt
    • 1/2 cup light mayonnaise
    • 1 Tbsp freshly squeezed lime juice
    • 1/2 tsp salt
    • 1/4 tsp black pepper
    • 1/4 cup grated cotija cheese
    • 1/4 cup finely chopped fresh cilantro


    1. Heat olive oil in a large skillet (cast iron if you have it) over medium-high heat. Once hot, add the corn and stir to coat in the oil.
    2. Arrange corn in a single layer and cook for 8-10 minutes, stirring occasionally and cooking until charred; remove from heat and allow to cool.
    3. In a medium bowl, mix together the remaining ingredients: yogurt through cilantro, until well-combined.
    4. After cooling, add the corn and mix to combine. Serve immediately or cover and refrigerate.
    Nutrition Information:
    Yield: 12 Serving Size: 1/4 cup
    Amount Per Serving: Calories: 78Total Fat: 5.1gCholesterol: 4mgSodium: 225mgCarbohydrates: 6.6gFiber: 0.6gSugar: 1.5gProtein: 2.3g

    Did you make this recipe?

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    Love a phenomenal dip? Same, same. So many options!

    Be well,


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