This quick and creamy Elote Corn Dip (Mexican Street Corn Salad) uses frozen corn, cotija cheese, and your favorite elote seasoning to pack tons of flavor with minimal effort. No grill, no stress — just stir and chill. It’s ready in 20 minutes and always a crowd-pleaser.
The best part? It pairs perfectly with everything from casual weeknight dinners to festive taco bars. It’s especially delicious next to bold, saucy main dishes like Crockpot Birria Tacos or these Easy Chicken Tinga Enchiladas.
Save This Recipe 💌
Enter your email below and we'll send it to your inbox. Plus, you'll get new recipes from us each week!
Elote is the Spanish word for corn on the cob, and in Mexico, it’s traditionally served charred and slathered with mayo, cheese, lime, and chili powder. This dip version is often called esquites and is a more relaxed, spoonable variation made for snacking, sharing, or easy weeknight meals.
If you’re a fan of easy dips like this Cowboy Caviar, Fire-Roasted Salsa, or craveable Chipotle Corn Salsa Copycat, you’ll definitely want this one on rotation.
Why We Love This Recipe
- Fast and Easy: Takes just 20 minutes using frozen corn.
- Ultra Creamy: Mayo and sour cream blend with cheese and lime for a rich dip. Love these flavors? Try our Jalapeno Ranch Dip!
- Perfect for Entertaining: Serve with chips or mini tostadas at your next get-together.
- Family-Approved: Mild spice level and flexible ingredients make it great for kids, too.
Elote Corn Dip Ingredients
Here's everything you'll need to make this creamy, crave-worthy Elote corn dip.
- Corn (frozen or canned): I prefer a frozen combination of yellow and white corn, but fire-roasted works too.
- Cotija Cheese: Salty, crumbly, and traditional.
- Mayonnaise & Sour Cream: The base of the creamy texture. Greek yogurt is a great lighter option.
- Fresh Lime Juice: Brightens and balances the richness.
- Elote Seasoning: A shortcut spice blend that gives you chili-lime flavor in seconds.
- Jalapeño: Adds a little heat and crunch. Leave the seeds in if you want more spice.
- Green Onion: Milder than regular onion and adds freshness.
- Green Chiles (canned): Fire-roasted gives a subtle smoky layer without heat.
- Cilantro: Use for an extra herb fresh flavor.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Mayonnaise and Sour Cream: Swap with Greek yogurt or a plant-based mayo for a lighter or dairy-free option.
- Cotija Cheese: Substitute with queso fresco, feta, or parmesan.
- Jalapeño: Use chopped green bell pepper for no heat, or serrano for a spicier dip.
How To Make Elote Corn Dip
STEP ONE: Cook or Thaw Corn
(Optional) Heat frozen corn in a dry skillet until warm and lightly browned, about 7–10 minutes.
If you’re in a rush, you can skip charring and just thaw it.
STEP TWO: Mix in the Greens
Once the corn cools slightly, add it to a bowl with the jalapeño, green chiles, and green onion. Stir to combine.
STEP THREE: Add a Creamy Base and Cheese
Stir in the mayonnaise, sour cream, lime juice, elote seasoning, cotija cheese, cilantro, and a good pinch of salt and pepper. Taste and adjust seasoning.
STEP FOUR: Taste and Chill
Transfer to a serving dish. Add cotija, elote seasoning, paprika, and cilantro for garnish.
Serve immediately or refrigerate for 30 minutes to let the flavors blend.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Use fresh lime juice for the best flavor.
✔️ DO Let it chill for at least 30 minutes so the flavors blend.
❌ DO NOT Overdo the mayo, or it can get too heavy.
Storage
Store Elote corn dip in an airtight container in the fridge for up to 4 days. This dip does not freeze well, but it can be made up to 1 day ahead. Reheat briefly in the microwave or enjoy cold straight from the fridge.
Recipe FAQs
Yes! Just drain it well and pat it dry so it doesn’t water down the dip. Fire-roasted canned corn is ideal if you can find it.
Not usually! The spice level is pretty mild, but you can turn up the heat with more jalapeño or a sprinkle of cayenne.
Yes! Elote corn dip tastes better after chilling for a few hours. You can make it up to 24 hours in advance and store it in an airtight container in the fridge. Just give it a good stir before serving, and optionally refresh it with a little extra lime juice or cheese on top.
Elote corn dip, also known as esquites, is made with sweet corn (fresh, frozen, or canned), mayonnaise, sour cream, cotija cheese, lime juice, and Mexican-inspired seasonings like chili powder or elote seasoning. Some versions include jalapeño, green chiles, red onion, and cilantro.
Elote dip can be served cold or warm, depending on your preference. It’s traditionally enjoyed chilled or at room temperature, especially at parties or potlucks. However, you can also heat it briefly in the microwave or oven for a warm, melty version that’s great for colder months or game day spreads.
More Mexican Recipes You'll Love ♥️
Did You Like This Creamy Mexican Corn Dip Recipe?
- Leave a ⭐️⭐️⭐️⭐️⭐️ Star Rating if think this Mexican street corn dip is amazing!
📖 Recipe
Creamy Elote Corn Dip (Mexican Street Corn Salad)
Equipment
- Large skillet or sauté pan
- Mixing Bowl
- Spatula or large spoon
- Cutting board
- Citrus juicer
- Serving bowl or platter
Ingredients
- 22 oz frozen corn white or yellow
- 1 fresh jalapeño finely chopped
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 cup cotija cheese crumbled (reserve ¼ cup for topping)
- ½ cup cilantro chopped (reserve some for topping)
- 4 oz can green chiles drained
- ½ cup green onion chopped
- 1 lime juice of
- 2 teaspoon elote seasoning to taste
- salt and black pepper to taste
- paprika for garnish
Instructions
- Optional: In a large dry skillet over medium-high heat, add the frozen corn and cook for 7–10 minutes until lightly charred. Stir occasionally but let it sit a bit so it browns.
- Once the corn cools slightly, add it to a bowl along with the jalapeño, green chiles, and green onion. Stir to combine.
- Stir in the mayonnaise, sour cream, lime juice, elote seasoning, cilantro, cotija cheese, and a good pinch of salt and pepper. Taste and adjust seasoning.
- Transfer to a serving dish. Add cotija, elote seasoning, paprika, and cilantro for garnish. Serve immediately or refrigerate for 30 minutes to let the flavors blend.
Save This Recipe 💌
Enter your email below and we'll send it to your inbox. Plus, you'll get new recipes from us each week!
Video
Notes
- Mayonnaise and Sour Cream: Swap with Greek yogurt or a plant-based mayo for a lighter or dairy-free option.
- Cotija Cheese: Substitute with queso fresco, feta, or parmesan.
- Jalapeño: Use chopped green bell pepper for no heat, or serrano for a spicier dip.
Jami Powell says
Caution.. This corn dip is incredibly addictive!