So, Let Me Tell You About This Elote Corn Dip
You ever have a recipe that just shows up everywhere? Like, you take it to a potluck and suddenly folks you barely know are texting you for the recipe (I still forget to reply, sorry Janet)? That's me and this Elote Corn Dip. I first made it after getting a little too excited at the summer corn sale—came home with, I don't even know, a bushel?—and realized corn on the cob is fantastic, but somehow, when you turn it into a cheesy, slightly spicy dip, it gets even better.
Honestly, the first time I made this, I scorched the garlic but, hey, a little char never hurt anyone. Also, if someone tells you they always make this without a mess, they're flat-out fibbing.
Why You'll Probably Love This (My Family Sure Does)
I make this when we've got friends over to watch a game, or just when I'm craving something gooey and bright. My family goes crazy for this because it's basically everything good about street corn—creamy, tangy, a little smoky—but in a form you can scoop up with chips (or honestly, a spoon, if no one's watching). I used to get annoyed scraping cheese off the baking dish, but now I just soak it overnight. No shame in that game.
And you know, it's somehow even better after sitting in the fridge a bit. Just me?
The Stuff You'll Need (With Some Swaps)
- 4 cups corn kernels (fresh is best—frozen works fine too, just drain it well; in a pinch, canned is okay, but my grandmother would probably shake her head)
- 1 cup mayo (sometimes I do half Greek yogurt to pretend it's healthy)
- 1 cup cotija cheese, crumbled (feta is a solid backup; parmesan if you’re desperate)
- 1 cup shredded Monterey Jack or cheddar (I've used pepper jack when I want more kick)
- 2–3 jalapeños, finely chopped (or just one if you're spice-cautious; I've done it with pickled jalapeños too... not bad!)
- 3 cloves garlic, minced (garlic powder works in a rush, but fresh is better)
- ½ cup chopped cilantro (unless you're one of those folks who thinks it tastes like soap—just skip it, no biggie)
- 2 tablespoons lime juice (I’ve used lemon in a pinch, it's different but still tasty)
- 1 teaspoon smoked paprika (regular is fine, but smoked is where the magic’s at)
- Salt & pepper, to taste (I always end up adding more than I think I need)
How I Throw It Together (More or Less in This Order)
- Get your oven hot— like 400°F hot. I always forget and have to wait, so maybe do this first?
- In a big bowl, dump in your corn, mayo, half the cotija, all the shredded cheese, jalapeños, garlic, cilantro, lime juice, paprika, and a good pinch of salt and pepper. (This is where I sneak a taste—okay, two.)
- Mix it all up. Don’t worry if it looks gloopy—that's normal. Actually, if it's too dry, add a splash more mayo or yogurt.
- Scoop the whole mess into a baking dish. Any will do; I use a 9-inch square, but honestly, once I used a pie plate and it was just fine.
- Sprinkle the rest of the cotija on top. I sometimes add a little extra shredded cheese, because, well, why not?
- Bake for about 20-25 minutes. You want it bubbling and the top a little browned. If it's not browning, pop it under the broiler for a minute—but watch it like a hawk. Learned that the hard way. (Ahem. Charcoal cheese, anyone?)
- Let it cool a bit before serving, unless you like burning your tongue like my cousin always manages to do.
Things I Learned the Hard Way (A Few Notes)
- If your corn is frozen, spread it out on a towel and let it thaw a bit so it’s not too wet—soggy dip isn’t great.
- Fresh lime juice is better, but the bottle stuff works; once I used a lemon-lime soda by accident (don’t recommend).
- You can totally make this ahead. Actually, I think it tastes even better the next day—if it lasts that long.
Variations (Some Hits, One Miss)
- I’ve added crumbled bacon—no regrets there.
- Once tried it with roasted red peppers; pretty good, but it got a bit too watery.
- My vegan cousin swapped out the dairy for plant-based cheese and mayo. It actually turned out way better than I expected (don’t tell her I said that).
- Tried mixing in black beans. Actually, on second thought, it was a bit much. Maybe just as a topping next time.
What If I Don’t Have a Fancy Baking Dish?
Honestly? I’ve made this right in an oven-safe skillet (cast iron works great); in college, I used a disposable foil pan. Tastes the same. If you only have a pie dish, go for it.
How Long Does This Last? (Not Long at My Place)
You can stash leftovers in a covered container for up to three days in the fridge. But honestly, in my house it never lasts more than a day—someone always finds it for a midnight snack. Reheat in the oven or microwave, no sweat.
How I Like to Serve It (Your Mileage May Vary)
Tortilla chips are the classic move. Sometimes I slice up some radishes or cucumbers for dipping—my aunt even uses it as a taco topping, which, okay, is genius. And for some mysterious reason, my youngest insists on eating it with a fork, straight from the dish. No arguments here.
If I Could Offer Just One Pro Tip
Don’t rush the bake. I once tried to crank up the heat to finish faster, and it just burned the edges without melting the cheese properly. Just let it get that nice golden crust. Trust me, it’s worth the extra few minutes. Oh, and don’t skimp on the lime—it really makes things pop.
Frequently Asked (Real) Questions From Friends
- Can I make this without mayo? Yup, Greek yogurt or sour cream works, though it’s a little tangier. Someone used ranch once—don’t ask me why, but apparently it wasn’t terrible.
- Will this work with canned corn? Absolutely. Just drain it well. I mean, fresh is best, but sometimes you gotta work with what’s in the pantry.
- Is this super spicy? Not unless you go wild with the peppers. You can totally skip them, or use bell peppers for zero heat (my neighbor’s kids eat it that way).
- Can I make it ahead? Sure thing. Sometimes I mix it up, cover, and chill it overnight, then bake it just before folks arrive. So easy.
- Where do I even buy cotija cheese? Most supermarkets have it in the specialty cheese section, but if you’re stuck, Serious Eats explains some solid substitutes. Or I order online from MexGrocer if I’m planning ahead.
So there you have it, my not-so-scientific, very-much-loved Elote Corn Dip. If you try it, let me know how it turns out—or if you manage not to eat the whole dish in one go, teach me your ways. And if you need a good playlist while you cook, check out NPR Music for some kitchen jams. Happy scooping!
Ingredients
- 3 cups corn kernels (fresh, frozen, or canned)
- ½ cup mayonnaise
- ½ cup sour cream
- 1 cup shredded Monterey Jack cheese
- ½ cup crumbled cotija cheese
- 1 jalapeño, seeded and finely chopped
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- Juice of 1 lime
- Salt and pepper to taste
Instructions
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1Preheat a skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until lightly charred, about 5-7 minutes.
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2In a large bowl, combine mayonnaise, sour cream, Monterey Jack cheese, cotija cheese, jalapeño, cilantro, chili powder, garlic powder, and lime juice.
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3Add the charred corn to the bowl and mix until well combined. Season with salt and pepper to taste.
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4Transfer the mixture to an oven-safe baking dish. Bake at 375°F (190°C) for 10 minutes, or until the cheese is melted and bubbly.
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5Remove from the oven and let cool slightly. Garnish with extra cotija cheese and cilantro before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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