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Quick Elote-Inspired Corn Dip

Bowl of quick elote-inspired corn dip topped with charred corn, crumbled cheese, cilantro, and served with tortilla chips.

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This Quick Elote-Inspired Corn Dip is a creamy, spicy, and zesty appetizer that blends the bold flavors of Mexican street corn into a scoopable, crowd-pleasing dip. Perfect for parties, BBQs, and potlucks, it’s ready in just 30 minutes and bursting with chili-lime goodness.

Ingredients

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  • 2 tablespoons chili powder
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped
  • 3 cups corn (fresh, grilled, frozen, or canned)
  • 2 garlic cloves, minced
  • Salt and black pepper to taste
  • 8 oz cream cheese
  • 1/2 cup sour cream
  • 3 tablespoons salted butter
  • 1/4 cup olive oil mayo
  • 1 tablespoon fresh lime juice
  • 1/2 cup crumbled cotija cheese (or feta)
  • Fresh cilantro for garnish

Instructions

  1. Mix chili powder, paprika, cayenne, and a pinch of salt in a small bowl.
  2. Heat olive oil in a large skillet over medium-high heat. Sauté onion until soft (about 5 minutes).
  3. Add corn, garlic, and 1 tsp of the spice mix. Season with salt and pepper. Cook 5 more minutes.
  4. Lower heat, stir in cream cheese until melted. Add sour cream and mix until fully combined. Warm through.
  5. In another pan, melt butter and stir in 3 tsp of the spice mix and a pinch of chili flakes. Cook 1 minute, remove from heat.
  6. In a small bowl, combine mayo, lime juice, and a pinch of salt.
  7. Spoon the warm dip into a shallow bowl. Top with grilled corn, drizzle with lime mayo and chili butter, then sprinkle with cotija and cilantro.
  8. Serve warm with chips or bread for scooping.

Notes

  • Use grilled corn for deeper flavor.
  • Canned corn works in a pinch—drain well before using.
  • Substitute cotija with feta if unavailable.
  • Make ahead and reheat gently over low heat.
  • Vegan versions can be made with dairy-free alternatives.

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