Mexican Street Corn Dip

Elote, also known as Mexican street corn, has captured the hearts and taste buds of food lovers around the world. This beloved snack is often sold by street vendors in Mexico, featuring grilled corn on the cob slathered in a rich combination of mayonnaise, cheese, chili powder, and lime juice. The sweet, smoky, and tangy flavors meld beautifully, making elote a staple at fairs, festivals, and casual gatherings alike. However, as delicious as traditional elote is, the concept of transforming this street food favorite into a creamy, spicy dip opens up a new realm of culinary possibilities.

Discover the deliciously creamy Spicy Elote Dip, inspired by the beloved Mexican street corn. This easy-to-make dip combines fresh corn, cream cheese, and zesty lime, making it perfect for any gathering or casual snack. With hints of jalapeño for heat and Cotija cheese for authenticity, it's a crowd-pleaser served with tortilla chips. Enjoy a taste of Mexico's vibrant flavors in a shareable format that will impress your friends and family at your next event.

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Ingredients

4 ears of fresh corn, husked and kernels removed

1 cup cream cheese, softened

½ cup sour cream

½ cup mayonnaise

1 cup cotija cheese, crumbled (plus extra for garnish)

1 small red onion, finely diced

2-3 cloves garlic, minced

1 jalapeño pepper, finely chopped (seeds removed for less heat)

Juice of 1 lime

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Tortilla chips (for serving)

Instructions

Roast the Corn: Preheat your grill or oven to medium-high. If using the grill, thread the corn onto skewers; if using the oven, place the corn directly on the rack. Grill or roast for about 10-12 minutes, rotating occasionally until nicely charred. Set aside to cool.

Prepare the Base: In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth and creamy.

Add the Flavor: Stir in crumbled cotija cheese, diced red onion, minced garlic, diced jalapeño, lime juice, chili powder, smoked paprika, salt, and pepper. Mix thoroughly to combine.

Cut the Corn: Once the corn has cooled, cut the kernels off the cob and fold them into the cheese mixture. Ensure the corn is well distributed.

Serve It Up: Spoon the dip into a serving dish and top with additional cotija cheese, a sprinkle of cilantro, and a squeeze of lime if desired.

Chill and Serve: For best flavor, let the dip chill in the refrigerator for at least 30 minutes before serving. Serve with tortilla chips for dipping.

Prep Time, Total Time, Servings: 15 minutes | 1 hour | 6-8 servings