If you've ever attended any kind of festival or fair in Mexico or many parts of the United States, you've likely come across vendors selling smoky, charred ears of corn slathered in a creamy, tangy, cheesy mixture. Elote corn is one of the most beloved street foods in Mexican cuisine. But now, you can enjoy it in an easy, scoopable form (in about 15 minutes!!). Let's make some elote corn dip (aka Mexican street corn dip)!

If you love Mexican-inspired dinners, you'll love this one-pot Mexican chicken and rice casserole, beef enchiladas in casserole form, and this slow cooker Mexican ground beef casserole.

Watch The How-To Video

Jump to:

• Watch The How-To Video
• What is Cotija Cheese?
• Step-by-Step Instructions To Make Roasted Elote Corn Dip
• What To Serve With Elote Corn Dip
• FAQs About Elote Corn Dip
• Why You'll Love This Roasted Elote Corn Dip
• Storage and Reheating Instructions for Roasted Elote Corn Dip
• Other Dips and Spreads You Might Love
• Printable Recipe

What is Elote Corn?

Elote (pronounced eh-LOH-teh) is the Spanish word for corn on the cob, but in Mexican cuisine, it specifically refers to grilled corn or boiled corn that is dressed in a rich combination of mayonnaise, crema, chili powder, lime juice, and crumbled Cotija cheese. You'll also hear it referred to as Mexican street corn. It's an explosion of flavor—smoky, creamy, tangy, and just the right amount of spicy. Typically served on a stick or with the husk peeled back as a handle, elote is messy in the best possible way. Elote corn is so ubiquitous that street vendors that sell it have their own special name "Eloteros".

What is Cotija Cheese?

One of the key ingredients in elote corn is Cotija cheese, a crumbly, salty Mexican cheese that takes the flavor of this dish to the next level. Named after the town of Cotija in the state of Michoacán, this cheese is made from cow's milk and has a firm, dry texture, similar to Parmesan or feta. If you are unable to find cotija cheese, the best alternative is Queso Fresca.

Cotija cheese doesn't melt like traditional shredded cheese, which makes it perfect to sprinkle over dishes like elote, tacos, salads, and beans. It adds a sharp, briny bite that contrasts beautifully with the creamy toppings and smoky corn. If you can't find Cotija at your local grocery store, you can substitute it with queso fresco, though the flavor won't be exactly the same.

Step-by-Step Instructions To Make Roasted Elote Corn Dip

1. Add olive oil to a pan over medium-high heat. Add in sweet peppers and shallots, sautéing until shallots are translucent (2-3 minutes).
   
2. Then, add in diced jalapeño and corn. Sauté for another 2 minutes before adding in taco seasoning and mixing thoroughly. Sauté for another 5 minutes. The vegetables should be beautifully browned. Remove the pan from heat and set aside to cool.
   
3. In a large bowl, whisk the mayonnaise, sour cream, cotija, and lime juice together.
   
4. Add cooled corn mixture to the mayonnaise mixture and stir until well combined.
   
5. Transfer to your serving bowl and top with tajin, extra cotija, cilantro, and green onions.
   
6. Serve with tortilla chips.

What To Serve With Elote Corn Dip

Honestly, I'd eat this dip with a spoon, but most people like a "vessel" for their dips, so here are some other ideas:

• Serve with tortilla chips: The classic choice. Salty chips ? creamy, cheesy dip. Here are my favorite blue corn tortilla chips.
  
• Serve with veggies: This dip is already naturally vegetarian, so you might as well lean into it by serving it with bell pepper strips, cucumber slices, or carrot sticks for dipping and scooping.
  
• Use as a taco topping: This if a great idea if you find yourself with any leftovers. Spoon this elote corn dip over grilled chicken or steak tacos.
  
• Use as a topping for nachos: Drizzle over a plate of nachos (here's my recipe for loaded nachos) and add extra toppings like jalapeños and fresh cilantro.
  
• Serve with grilled meats: At your next cookout, serve alongside grilled shrimp, chicken, or steak for a flavorful side dish. Try these grilled pineapple and meatball skewers along with this elote corn dip.

FAQs About Elote Corn Dip

What is the difference between elote and esquites?

Both elote and esquites feature the same delicious flavors, but they differ in presentation. Elote is served on the cob, either grilled or boiled, and coated with toppings. Esquites, on the other hand, are an off-the-cob version served in a cup. The corn kernels are typically sautéed with butter and seasonings, then mixed with the same ingredients as elote—mayo, crema, lime juice, chili powder, and Cotija cheese—making them a more spoonable, mess-free option. So TECHNICALLY, this recipe is essentially esquites. However, elote is more commonly known and searched for in the United States (and a large majority of my readers reside in the US), which is why I opted to name this recipe the way I did!

What can I use as a substitute for Cotija cheese?

If you can't find Cotija cheese, here are some great alternatives:

• Queso fresco: Another Mexican cheese that is mild and crumbly, though less salty than Cotija. This is my main recommendation as a substitute.
  
• Feta cheese: Offers a similar salty, crumbly texture with a slightly tangier taste.
  
• Parmesan cheese: Has a similar aged, salty flavor but is firmer and not as crumbly.
  
• Pecorino Romano: A sharper, saltier alternative that works well in place of Cotija.

Full disclosure, I have not tried Parmesan or Pecorino Romano in place of Cotija in this particular recipe.

Why You'll Love This Roasted Elote Corn Dip

Bold flavor. That's the long and short of it. It combines the best of smoky, sweet, salty, and spicy flavors in every bite. The fact that it only takes 15 minutes is just a bonus. Plus, it’s easy to customize. Whether you like it extra spicy, extra cheesy, or garlicky, you can tweak the ingredients to fit your (or your guest's) tastes.

Storage and Reheating Instructions for Roasted Elote Corn Dip

If you have leftovers of your elote corn dip, here's how to keep it fresh:

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors will meld even more over time, making it even more delicious the next day!
  
• Reheating: If you prefer to serve it warm, reheat the dip gently in a microwave or over low heat on the stovetop. Stir occasionally to ensure even heating.
  
• Freezing: Freezing is not recommended due to the dairy content.

Other Dips and Spreads You Might Love

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Printable Recipe