Warning: this elote dip is dangerously delicious—I’ve been known to eat half a pan before guests arrive (no regrets). Served warm with sturdy tortilla chips, it’s a creamy yet light take on Mexican street corn that always disappears fast. It works with fresh or frozen corn, so it’s perfect any time of year.
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Warm corn dip
Growing up in the Midwest I developed an obsession with sweet corn and bold party dips. This warm corn dip blends that nostalgia with the bright flavors of Mexican street corn. It’s an approachable appetizer: buttery, slightly charred corn mixed with creamy mayo and sour cream, brightened with lime and cilantro, and finished with salty crumbled cheese. Serve it warm from the skillet with chips and watch it go.
Elote dip
This warm corn dip is inspired by elote—grilled Mexican street corn. The dip is bound with mayonnaise and sour cream, seasoned with lime, garlic, jalapeño, hot sauce, and cilantro, then topped with crumbled feta or queso fresco and briefly broiled until golden and bubbling. The flavor is simple but addictive: sweet corn, creamy binder, tangy lime, and a smoky, toasty finish.
You can grill corn on the cob for extra smokiness, or save time by cooking kernels directly in a skillet. Leftover cooked corn also works—just skip the sauté step. The recipe is flexible and forgiving, which makes it ideal for entertaining.
How to serve Mexican street corn dip
Serve this dip straight from the skillet with sturdy tortilla chips for scooping. The warm, sweet, creamy dip with the crunch of chips is irresistible. It also reheats well, so you can make it ahead and finish under the broiler when guests arrive.
How to make elote dip
- This recipe works best in a 10-inch cast iron skillet, which gives the corn a nice toast and looks great on the table. If you don’t have cast iron, any 10-inch skillet will do.
- Use fresh corn cut from the cob, grilled corn, or thawed frozen corn. A tip for cutting kernels: place the cob flat on the cutting board and slice straight down with a large knife so the kernels don’t fly off.
- I use both mayonnaise and sour cream for a creamy yet lighter texture than mayo alone.
- Adjust chiles and hot sauce to your spice tolerance. I prefer a milder hot sauce, but use whatever you like. Feta is easy to find and melts nicely; queso fresco is a fine alternative.
Other corn recipes to try
- Pasta with Corn & Bacon
- Sweet Corn Salad with Creamy Ancho Dressing
- Red Cabbage & Corn Coleslaw
- Healthy Taco Salad
- Gluten Free Corn Muffins
Other dips you might like
- Sriracha Cream Cheese Dip
- Easy Yogurt Feta Dip
- Warm Spinach & Artichoke Dip
- Creamy Pea Dip
Get the recipe
Warm Corn Dip with Jalapeños and Feta
Ingredients
- 1 tablespoon butter
- 4 cups corn kernels (from 4–5 cobs, or thawed if frozen)
- Salt and freshly ground black pepper
- 1 large garlic clove, minced
- 1 small (or ½ large) jalapeño, seeded and minced (keep seeds if you like it spicy)
- 2 scallions, thinly sliced, plus more for serving (or 1 medium shallot, finely diced)
- ¼ cup plus 2 tablespoons low-sodium chicken or vegetable broth
- 2 tablespoons fresh lime juice
- ⅓ cup mayonnaise
- ¼ cup full-fat sour cream
- 1 tablespoon hot sauce (adjust to taste)
- 2 heaping tablespoons finely chopped cilantro, plus more for serving
- ¾ cup crumbled feta or queso fresco
- Ancho chile powder, for serving (optional)
- Sturdy tortilla chips, for serving
Instructions
- Melt the butter in a 10-inch skillet over medium-high heat. Add the corn and season with salt and pepper. Cook, stirring occasionally, until the corn is bright and lightly toasted in spots, about 5 minutes.
- Add the garlic, jalapeño, and scallions; season with salt and pepper and cook until fragrant, about 30 seconds. Reduce heat to low and add the broth, lime juice, mayonnaise, sour cream, and hot sauce. Cook gently until slightly thickened. Remove from heat and stir in the cilantro. Taste and adjust seasoning.
- Sprinkle the crumbled feta over the top of the dip.
- Preheat the broiler. Slide the skillet onto the top oven shelf and broil until the cheese is lightly browned and bubbling, about 3–5 minutes. Watch closely to avoid burning. Let cool 5 minutes.
- Dust with ancho chile powder if desired and garnish with additional cilantro and scallions. Serve warm with sturdy tortilla chips.
Notes
Make ahead: The dip can sit at room temperature for up to 1 hour or be refrigerated for up to 8 hours. Reheat gently on the stovetop before broiling.
Tips: If you grill corn on the cob first, cut off the kernels and skip the sautéing step for a smoky flavor. Use a mixture of mayonnaise and sour cream for creaminess without heaviness. Adjust hot sauce and jalapeños to control heat level. Feta or queso fresco both work well for the topping.
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