Introduction

Oh my goodness, get ready to fall in love with your new go-to dip! If you’ve ever strolled down a street fair or visited a food truck and been completely captivated by the smoky, creamy, slightly spicy magic of Mexican street corn (Elote), then you are going to absolutely adore this dip version. Seriously, it takes all those amazing flavors and transforms them into a warm, scoopable dream that’s perfect for sharing. It’s so ridiculously easy, comes together in minutes, and honestly, I think it’s even better than eating corn off the cob when you’re huddled around the snack table with friends. Get ready to be the hero of your next gathering!

Why You’ll Love This Recipe

Fast: Seriously, you can whip this up in about 10 minutes, start to finish. Perfect for last-minute cravings or unexpected guests!
Easy: If you can stir, you can make this dip. No fancy techniques required!
Giftable: Bring a warm batch of this to a potluck, and you will be the most popular person there. (Just make sure it’s served warm!)
Crowd-Pleasing: I have never, ever seen a bowl of this dip last more than a few minutes. Everyone loves it – picky eaters included!

Ingredients

Gather ’round, friends! Here’s what you’ll need to make this magic happen. The beauty is in the simplicity here!

3 cups corn kernels: Fresh off the cob is amazing if it’s corn season, but honestly? Frozen works beautifully here! Just make sure they’re thawed and drained if using frozen.
1/2 cup mayo: This is key for that creamy, rich texture that makes elote so dreamy. Use your favorite brand!
1/2 cup cotija cheese, crumbled: This is the star cheese! Cotija is a hard, crumbly Mexican cheese with a lovely salty tang. You can usually find it near the other cheeses in your grocery store.
1 tsp chili powder: Adds that classic warmth and a hint of smoky flavor without being too spicy for most folks.
1/4 cup cilantro, chopped: Bright, fresh, and adds that essential herby note. If you’re one of those people who thinks cilantro tastes like soap (I’m so sorry!), you can leave it out or try a tiny bit of fresh parsley instead, but the classic flavor really comes from the cilantro.
1 lime, juiced: Don’t skip the lime! That burst of acidity cuts through the richness and brightens everything up. It’s the secret ingredient that makes this dip sing.
Tortilla chips for serving: The perfect vehicle for scooping up all that cheesy, corny goodness!

How to Make It

Alright, let’s get this deliciousness made! It’s seriously so simple, you might not even need to read these steps, but here they are just in case!

First things first, let’s get your corn ready. If you’re using frozen corn, make sure it’s completely thawed. If you’re using fresh, you can either use it raw (it will soften slightly when mixed) or give it a quick sauté in a pan with a little butter or oil for a few minutes until it gets slightly tender and maybe even a little charred – that adds extra flavor!
Grab a medium-sized bowl. This is where all the magic happens.
Add your corn kernels to the bowl.
Now, add the rest of your ingredients: the mayo, crumbled cotija cheese, chili powder, chopped cilantro, and the fresh juice from that lime.
Get a spoon or spatula and gently stir everything together. Mix it until all the corn is coated in the creamy, cheesy, herby mixture. Give it a good mix, making sure the cotija is distributed nicely.
Taste test time! This is my favorite part. Grab a chip and scoop a little bit. Does it need a little more salt? A tiny pinch more chili powder? Maybe another squeeze of lime? Adjust it to your liking!
Now, you can serve this dip cold, which is totally fine and still delicious. BUT! For the absolute best experience, I highly recommend serving it warm or at room temperature. You can microwave it in a microwave-safe bowl for a minute or two, stirring halfway, or pop it in a small oven-safe dish in a warm oven (around 300°F) for 10-15 minutes until it’s heated through and the cheese is just starting to get extra melty.
Serve immediately with lots of tortilla chips. Watch it disappear!

Substitutions & Additions

Want to get creative? This dip is super forgiving! Here are some ideas:

Cheese Swap: No cotija? You can use crumbled feta cheese in a pinch. It has a similar salty, crumbly texture. Or, mix in some shredded Monterey Jack or Pepper Jack for extra meltiness, especially if you plan to bake it!
Make it Spicier: Add a pinch of cayenne pepper, a dash of hot sauce, or finely diced pickled or fresh jalapeños.
Add More Flavor: Stir in a tiny pinch of smoked paprika or a 1/4 teaspoon of cumin. Grilled onions or roasted red peppers would also be lovely additions.
Creamier Texture: Swap out half the mayo for Mexican crema or even sour cream for a tangier dip.
Roasted Corn: If you have time, roasting or grilling the corn first before adding it will add a wonderful depth of flavor!

Tips for Success

Just a couple of pointers to make sure your dip is absolutely perfect:

Don’t Skip the Lime! I know I mentioned it in the ingredients, but it’s worth repeating. The lime juice is crucial for balancing the richness and making the flavors pop. Use fresh lime juice for the best results.
Taste and Adjust: Seriously, everyone’s taste buds are different. Taste the dip before serving and adjust the salt, chili powder, or lime to your personal preference.
Serving Temperature: While good cold, warming it up really brings out the creaminess and marries the flavors beautifully. It doesn’t need to be piping hot, just pleasantly warm.
Prep Ahead: You can mix everything except the lime juice and cilantro a few hours ahead of time and keep it covered in the fridge. Just before serving, stir in the lime juice and cilantro, and then warm it up. This keeps the cilantro looking fresh and the lime flavor bright.

How to Store It

If (and that’s a big IF!) you happen to have any leftovers of this glorious dip, simply transfer them to an airtight container and store it in the refrigerator. It will keep well for 3-4 days. The flavors might even meld a bit more overnight! Just give it a good stir before serving again, and you might want to warm it up slightly to enjoy it at its best.

FAQs

Can I use canned corn?

Yes, you absolutely can! Make sure to drain it really well before adding it to the dip. You might even want to rinse it briefly.

Can I make this dip ahead of time?

Definitely! Mix all ingredients EXCEPT the lime juice and cilantro up to a day in advance. Cover and refrigerate. Just before serving, stir in the lime juice and fresh cilantro, then warm if desired.

Is this dip very spicy?

As written, it has just a mild warmth from the chili powder, similar to the spice level you’d find on classic street corn. If you want it spicier, follow the suggestions in the “Substitutions & Additions” section!

What else can I serve this with besides tortilla chips?

Oh, the possibilities! Try it with corn chips, pita chips, fresh veggie sticks (like bell pepper or cucumber slices), crackers, or even use it as a topping for tacos, quesadillas, or baked potatoes!

Easy Hot Cheesy Elote Dip

Get ready to fall in love with this easy, warm, scoopable dip that captures all the amazing flavors of Mexican street corn (Elote). It's fast, simple, crowd-pleasing, and perfect for sharing at your next gathering.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 5

Equipment

Medium-sized bowl
Spoon or spatula

Ingredients

Hauptzutaten

3 cup corn kernels Fresh or frozen (thawed and drained)
0.5 cup mayo
0.5 cup cotija cheese crumbled
1 tsp chili powder
0.25 cup cilantro chopped
1 lime juiced
Tortilla chips for serving

Instructions

First things first, let's get your corn ready. If you're using frozen corn, make sure it's completely thawed. If you're using fresh, you can either use it raw or give it a quick sauté in a pan with a little butter or oil for a few minutes until it gets slightly tender and maybe even a little charred – that adds extra flavor!
Grab a medium-sized bowl. This is where all the magic happens.
Add your corn kernels to the bowl.
Now, add the rest of your ingredients: the mayo, crumbled cotija cheese, chili powder, chopped cilantro, and the fresh juice from that lime.
Get a spoon or spatula and gently stir everything together. Mix it until all the corn is coated in the creamy, cheesy, herby mixture. Give it a good mix, making sure the cotija is distributed nicely.
Taste test time! Grab a chip and scoop a little bit. Does it need a little more salt? A tiny pinch more chili powder? Maybe another squeeze of lime? Adjust it to your liking!
Now, you can serve this dip cold, which is totally fine and still delicious. BUT! For the absolute best experience, I highly recommend serving it warm or at room temperature. You can microwave it in a microwave-safe bowl for a minute or two, stirring halfway, or pop it in a small oven-safe dish in a warm oven (around 300°F) for 10-15 minutes until it's heated through and the cheese is just starting to get extra melty.
Serve immediately with lots of tortilla chips. Watch it disappear!

Notes

Don't Skip the Lime! The lime juice is crucial for balancing the richness and making the flavors pop. Use fresh lime juice for the best results.
Taste and Adjust: Seriously, everyone's taste buds are different. Taste the dip before serving and adjust the salt, chili powder, or lime to your personal preference.
Serving Temperature: While good cold, warming it up really brings out the creaminess and marries the flavors beautifully. It doesn't need to be piping hot, just pleasantly warm.
Prep Ahead: You can mix everything except the lime juice and cilantro a few hours ahead of time and keep it covered in the fridge. Just before serving, stir in the lime juice and cilantro, and then warm it up.
Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. Give it a good stir before serving again, and warm slightly if desired.
Substitutions: Can use crumbled feta instead of cotija. Add shredded Monterey Jack or Pepper Jack for extra meltiness. Add cayenne, hot sauce, or jalapeños for spice. Add smoked paprika, cumin, grilled onions, or roasted red peppers for flavor. Use Mexican crema or sour cream for a tangier, creamier texture.
Can use canned corn, drained well (rinse briefly).