This bubbly hot Mexican street corn (elote recipe off the cob) dip is creamy, cheesy and a bit spicy. Make it with fresh sweet corn for the most amazing flavors! It is the absolute best Mexican street corn dip you will ever try.
There are no words that can describe just how amazing this Mexican street corn dip is. But alas, I shall try! Let’s see if I can do it justice.
It all starts with fresh corn on the cob kernels roasted with some chopped jalapeños then tossed with sour cream, mexican crema, mayo, various cheeses, chili powder and lime juice. Topped with shredded pepper jack cheese. When you pull it from the oven it is hot, bubbling and delicious!
It reheats really easily, so you can enjoy it all week long and serve it with multiple dinners. That is, if there is any left!
This hot corn dip is an easy way to make elote at home but as a shareable, dinner table appetizer the whole family can enjoy. Everyone loves a good dip!
Mexican Street Corn Vs. Elote Vs. Esquites
I’ll start with a little back story of what Mexican street corn is and I’m not declaring to be the world’s greatest source on the exact history but I’ll share what I know.
Mexican street corn more traditionally goes by the name Elote. Elote in spanish means corn and the popular elote from street vendors and restaurants is grilled corn on the cob, slathered in mayo, Mexican crema, chili powder and cheeses. It’s amazing.
Esquites, is the name it goes by once the kernels are removed, so elote in a cup. Elote en vaso is the correct term.
Hot Mexican Street Corn Dip Ingredients
- corn on the cob – fresh is best if you can get it
- jalapeños – adds spice to the dip
- oil/butter – for sautéing the corn and jalapeños
- sour cream
- mexican crema – not as acidic as sour cream, this is sort of like sour cream and cream in one, if you can’t get mexican crema then you can use all sour cream but it’s recommended to use crema
- lime juice
- cotija cheese – cotija cheese is a salty, crumbly mexican cheese (sort of like a parmesan)
- queso fresco – a mexican cheese that melts nicely, has a soft texture and a subtle flavor
- chili powder
- chicken broth – only if necessary, if your dip looks to thick you may need a splash of this or if you want a thinner dip
- pepper jack cheese
How To Make Hot Mexican Street Corn Dip
Start by cutting off the kernels from the corn on the cob. And dice the jalapeños, remove any seeds. Saute all of this with a drizzle of oil in a pan, to get it nice and warm. 5 minutes is all it needs.
Pour this into a big bowl and add everything else! Stir it all together and pour into a baking dish. Top it with pepper jack cheese and let it get hot and bubbly in the oven.
Serve with chips!
Yes. It will be about 3 1/2 cups of frozen corn, since this recipe uses fairly large corn on the cob. Scoop out what you need and let it thaw, try to drain out as much liquid and wetness as possible on a paper towel.
Looking for dinner ideas to make with this hot mexican street corn dip? Tacos are my favorite thing to have this with. The tacos are a bit healthier and a nice balance to this indulgent dip. You can’t go wrong with barbacoa tacos, chicken street tacos or chicken tinga tacos.
If you want more side dish options or appetizers to fill up the table, or for a party then I’d go with pico de gallo (or this pineapple avocado salsa), tomatillo salsa or this 10 minute avocado and corn salad. That one is technically called a salad but it also works to dip chips into.
- 4 large ears of sweet corn on the cob
- 2 jalapeños, seeds removed and diced
- 1 tbsp flavorless oil
- 1 tbsp butter
- 1/4 c sour cream
- 1/4 c mexican crema
- 3 tbsp mayo
- 1 lime, juiced
- 1/2 c cotija cheese
- 1/2 c queso fresco
- 1/2 tsp chili powder
- Chicken broth, a splash if needed
- 1/2 c pepper jack cheese, grated
- Preheat oven to 350
- Cut off the kernels from the corn on the cob
- Drizzle the oil in a large pan with 1 tbsp butter, over medium heat and add the corn kernels and diced jalapeños
- Cook for 5 minutes
- Transfer to a large bowl and mix together with the sour cream, Mexican cream, mayo, lime juice, cotija cheese, queso fresco and chili powder
- Add a splash of chicken broth only if needed, to thin it out
- Pour the Mexican Street Corn dip into a baking dish, top with the grated pepper jack cheese and bake until hot and bubbly
- Serve with tortilla chips
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 153Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 29mgSodium: 274mgCarbohydrates: 4gFiber: 0gSugar: 1gProtein: 5g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.