Name: Authentic Elote Dip Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 3 garlic cloves, freshly minced; 1 jalapeño, finely diced; 1/3 cup red onion, finely chopped; 1 large lime, juiced and zested; 4 tbsp fresh cilantro, chopped; 1/2 cup cotija cheese, crumbled; 1/4 cup Greek yogurt; 2 tbsp unsalted butter; 1 lb corn (fresh, frozen, or well-drained canned); 3 garlic cloves, freshly minced; 1 jalapeño, finely diced; 3/4 tsp chili powder; 1/2 tsp smoked paprika; 1/4 tsp ground cumin; 1/2 tsp salt, or to taste; 1/4 tsp black pepper

Ingredients

2 tbsp unsalted butter

1 lb corn

3 garlic cloves, freshly minced

1 jalapeño, finely diced

1/3 cup red onion, finely chopped

1/2 cup cotija cheese, crumbled

4 tbsp fresh cilantro, chopped

1/4 cup Greek yogurt

3/4 tsp chili powder

1/2 tsp smoked paprika

1/4 tsp ground cumin

1 large lime, juiced and zested

1/2 tsp salt, or to taste

1/4 tsp black pepper

Instructions

Step 1: Mince the garlic cloves, finely dice the jalapeño, chop the red onion, zest and juice the lime, and chop the fresh cilantro. Crumble the cotija cheese and measure out the Greek yogurt. Having everything prepped ensures a smooth cooking process.

Step 2: Melt the butter in a large skillet over medium-high heat. Add the corn and cook for about 10 minutes, stirring occasionally, until the kernels caramelize and develop golden spots. Add the minced garlic and diced jalapeño, stirring constantly for about 2 minutes until fragrant.

Step 3: Transfer the cooked corn mixture to a bowl. Add the red onion, Greek yogurt, cotija cheese, and cilantro, then stir to combine. In a small bowl, whisk together the chili powder, smoked paprika, cumin, lime juice, lime zest, salt, and black pepper. Fold this seasoning into the corn mixture evenly.

Step 4: Transfer the dip to a serving bowl and serve immediately with tortilla chips, fresh vegetables, or toasted bread. The dip can be enjoyed warm or at room temperature.

Tips & Variations

Use fresh corn for the best flavor, but frozen corn works well if thawed and drained. If using canned corn, drain and pat dry thoroughly to avoid a watery dip.

Substitute cotija cheese with feta or parmesan if needed, although the flavor will vary slightly.

Swap Greek yogurt with mayo or sour cream for creaminess.

Reduce heat by using poblano pepper instead of jalapeño or keeping seeds out; add serrano for extra kick.

If you dislike cilantro, fresh parsley or omitting herbs entirely still gives a tasty dip.

Try smoked paprika or Tajín in place of chili powder for different smoky or tangy notes.

Allow the corn to char well by not stirring too much; this develops authentic flavor.

Add roasted jalapeño and red onion for extra depth.

Storage

Store elote dip in an airtight container in the refrigerator for up to 4 days. Flavors improve after a few hours, so making it ahead is ideal. Stir well before serving as liquid may separate. Serve chilled or bring to room temperature about 20 minutes before enjoying. Add a fresh squeeze of lime and sprinkle of cotija cheese before serving to refresh the flavors.

FAQs

Can I use canned corn instead of fresh or frozen?

You can use canned corn if necessary, but be sure to drain and pat it dry very well to prevent the dip from becoming watery. Roasting the canned corn a bit longer helps achieve a better char and deeper flavor.

Is this dip spicy?

The dip has a mild to moderate heat from the jalapeño. You can reduce the spice by removing the seeds or substituting milder peppers. For more heat, leave in some seeds or try serrano peppers.