This easy Mexican street corn dip, also known as elotes dip or esquites (Mexican street corn salad), takes the popular Mexican corn treat and turns it into one of the best tasting dips you’ll ever try! Grill the corn to your liking and incorporate with the rest of the ingredients. Your tortilla chips will thank you!
Ingredients Needed for Elotes Dip
Here are the ingredients you’ll need for this Mexican street corn dip:
- Corn – the key ingredient, the basis for elotes. This recipe calls for corn on the cob on the grill. If corn on the cob is out of season, then use frozen corn and cook in a skillet with a little butter.
- Mayonnaise – usually the base layer put on the Mexican street corn. Is the base for this creamy dip.
- Sour cream – provides a nice touch of sour to the creamy base.
- Chili lime seasoning – adds a very mild touch of spice, combined with a citrus flavor to provide a perfect balance
- Cotija cheese – a crumbly Mexican cheese used to top elotes. Can substitute with Parmesan cheese.
- Lime juice – adds more citrus flavor.
- Cilantro – for a fresh, earthy herb flavor.
- Jalapeno (optional) – to add a little heat, as well as some more crunch
Most of these ingredients may already be in your pantry and refrigerator, which makes this an affordable homemade dip to make.
Mexican Street Corn Dip Video
Making the Grilled Corn
Start by getting your grill preheated to medium heat. This can be done with either a charcoal grill or gas grill. Just make sure it is a direct heat source. Next, shuck the ears of corn by pulling back the husks and taking them off. Also make sure to remove the silk (those thin, light colored strands).
Place corn on the cob directly on the grill and cook for five minutes. The main thing we are looking to do is to get a nice char on the kernels. Once this is attained, rotate the corn halfway to grill the opposite side. Cook until kernels on corn are tender. Remove from grill.
As an alternative, you can smoke the corn on the grill at 250 degrees over indirect heat with hickory wood for 45 minutes. This will give you smoked street corn dip!
Making the Mexican Street Corn Dip
Start with 1/4 cup mayo and 2 tablespoons of sour cream in a medium-sized bowl. Next, add 2 teaspoons lime juice, 1/2 cup grated Cotija cheese, and a teaspoon of chili lime seasoning. With the corn on the cob finished, scrape off kernels directly into bowl. Mix ingredients together and top with a little more chili lime seasoning, Cotija cheese, and cilantro. Serve in a cup for esquites or as an easy elotes dip.
What to Serve with Mexican Street Corn Dip
Tortilla chips are the perfect pairing for this elotes dip. However, crackers and pretzels work very well for this, too. Spread elotes dip in your tacos to take them to the next level!
How Long is Elotes Dip Good For?
When stored properly in an airtight container and placed in the fridge, elotes dip is good for up to three days.
Other Appetizers to Consider
Looking for some more appetizer inspiration? Give these recipes a try:
Smoked Prosciutto Wrapped Brie
Smoked Cream Cheese with Pepper Jelly
Easy Mexican Street Corn Dip
Mexican street corn dip, also known as elotes dip, takes the popular Mexican corn treat and turns it into one of the best tasting dips you'll ever try! Grill the corn to your liking and incorporate with the rest of the ingredients. Your tortilla chips will thank you!
Ingredients
- 3 ears of corn, shucked OR one 10 oz. bag frozen corn
- 3/4 Cup mayo
- 2 Tbsp sour cream
- 1 jalapeno, deseeded and diced
- 2 tsp lime juice
- 1 tsp chili lime seasoning, divided
- 1/2 Cup Cotija cheese
- 1 tsp cilantro, diced
Instructions
1. Preheat grill with medium, direct heat.
2. Place ears of shucked corn on grill, rotating halfway after five minutes or until desired char on kernels appears. Grill for another five minutes.
3. While corn is on the grill, get a medium-sized bowl and add mayonnaise, sour cream, diced jalapeno, lime juice, chili lime seasoning, diced cilantro, and grated Cotija cheese.
4. Scrape grilled corn kernels off of cob and into mixing bowl with the rest of the ingredients. Mix well.
5. Top with more grated Cotija cheese and cilantro. Sprinkle more chili lime seasoning as desired.
Notes
- Substituting grated Parmesan cheese for Cotija cheese is an option.
- Don't want to grill outside? The corn can be either cooked indoors over a gas stove or scrape kernels into a large pan and cook over medium heat.
Nutrition Information:
Yield: 20 Serving Size: 2 TbspAmount Per Serving: Calories: 30Total Fat: 2gSaturated Fat: 1gCholesterol: 0mgSodium: 210mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 2g
NOTE: Nutrition information isn't always accurate.
