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Mexican Street Corn Dip served with yellow and blue corn tortilla chips.
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Mexican Street Corn Dip (Elote Dip)

This dip gets its addicting flavor from caramelized sweet corn, zesty lime, spicy jalapeno and creamy mayo and Mexican Crema. A sprinkle of chile powder brings an earthy note to the combo.
Course Appetizer Recipes
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Servings 10
Calories 171kcal
Author Lea Ann Brown

Ingredients

  • 4 cups corn kernels frozen or kernels from about 5 ears of corn
  • 3 tablespoons olive oil
  • salt and pepper to taste
  • 1 large jalapeno pepper top cut off, seeds and veins removed, and diced
  • ¼ cup Mayonnaise
  • ½ cup Mexican Crema or sour cream
  • ½ cup Cotija Cheese crumbled, plus more for garnish
  • 1 clove garlic pressed
  • ¼ cup cilantro chopped, plus more for garnish
  • 1 teaspoon Chile Powder Ancho or New Mexico Red Chile powder
  • lime zest from one half lime
  • 1 lime juiced

Instructions

  • Preheat oven to 400 degrees
  • Place corn in a bowl. Add olive oil and salt and pepper and toss to coat. Line a large sheet pan with parchment paper. Distribute corn on the sheet pan. Cook 30-40 minutes, stirring every 10 minutes. Cook until corn just starts to turn golden. Don't over cook corn or it will become too chewy. Fresh sweet corn browns sooner than frozen.
  • Meanwhile in a large bowl combine the remaining ingredients. Once the corn is roasted and has cooled a bit, add the corn to this bowl and gently stir to combine flavors.
  • Adjust seasoning. Serve warm or at room temperature.
  • Serve with a combination of blue and yellow corn tortilla chips.

Notes

    • Use sturdy tortilla chips. Some of the popular brands of tortilla chips are very light and will break easily. I like to use Simple Truth (Kroger brand) Organic chips. The blue and white corn chips are sturdy and flavorful. Fritos are another good choice here.
    • Be careful when stirring the roasting corn kernels as they're roasting. Parchment will help protect the corn from sticking to the pan, but it's also somewhat fragile. Use a silicone spatula and stir carefully as to not tear the paper.
    • Serve this Mexican corn dip cold or at room temperature.
    • Double this recipe .... you'll be glad you did.

Nutrition

Calories: 171kcal | Carbohydrates: 14g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 294mg | Potassium: 106mg | Fiber: 2g | Sugar: 3g | Vitamin A: 216IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 1mg