If you’re craving something creamy, smoky, and packed with flavor, you’re in for a treat with this Mexican Corn Dip with Roasted Corn Recipe. It’s basically like your favorite Mexican street corn, but in a dip form that’s perfect for scooping with tortilla chips. Whenever I make this, it’s an absolute hit at parties and family dinners — seriously, my crew goes crazy for it. Stick around and I’ll walk you through every step so you nail it just right!
Why You’ll Love This Recipe
- Authentic Flavor: You get that roasted, smoky elote taste but in a creamy, scoopable dip form.
- Super Versatile: Perfect for parties, game days, or even a fun weeknight side dish.
- Easy to Customize: You can always dial the spice up or down, and swap mayo for sour cream to suit your taste.
- Simple Ingredients: No fancy stuff here—just everyday ingredients with a big flavor payoff.
Ingredients You’ll Need
These ingredients come together beautifully to create that perfect creamy zing and smoky sweetness. A heads-up: fresh corn and good-quality Cotija cheese really make all the difference here.
- Corn: Fresh ears of corn are key for that sweet, juicy roasted flavor.
- Mayonnaise: This adds creaminess; I sometimes mix half mayo and half sour cream for a lighter touch.
- Chicken stock: Adds a subtle depth, but you can substitute vegetable stock for a vegetarian twist.
- Cholula hot sauce: I love Cholula for its balanced spice and flavor—feel free to swap with your favorite hot sauce.
- Lime juice: Freshly squeezed lime brightens the entire dip with that zingy punch.
- Sugar: Just a touch to balance acidity.
- Kosher salt: Essential for bringing out all the flavors.
- Fresh ground pepper: Adds a mild heat and complexity.
- Ground red chili powder: Adjust this depending on how spicy you want your dip.
- Fresh cilantro: For a fresh, herbaceous garnish that brightens every bite.
- Cotija cheese: This crumbly Mexican cheese adds that salty, nutty finish—don’t skip it!
- Tortilla chips: For serving and scooping up every last bit of this delicious dip.
Variations
I love tinkering with this Mexican Corn Dip with Roasted Corn Recipe, depending on what I have on hand or the mood we’re in. It’s so forgiving and fun to make your own.
- Spice it up: I’ve added jalapeño or a dash of cayenne when I want to kick the heat up a notch, and my friends love the fiery version.
- Dairy-free version: Swap sour cream and mayo for coconut yogurt or a dairy-free mayo to make it vegan-friendly; it still tastes amazing!
- Cheese swap: If you can’t find Cotija, feta cheese works as a salty alternative.
- Grilled vs Oven Roasted: I find grilling the corn with husks on gives the best smoky flavor, but the oven method works perfectly when I can’t grill.
How to Make Mexican Corn Dip with Roasted Corn Recipe
Step 1: Roast Your Corn for That Perfect Smoky Flavor
Start by roasting 6 ears of corn with the husks still on—this locks in moisture and gives you that beautiful char. You can do this on a grill over medium-high heat for about 5 minutes until the husks are well charred. If grilling isn’t your thing or the weather doesn’t cooperate, just pop them into a 350°F oven for 30 minutes—same delicious result, just different method.
Step 2: Prepare the Creamy, Spicy Sauce
Once your corn cools enough to handle, cut the kernels off the cobs. In a large skillet or saucepan, whisk together mayonnaise, chicken stock, Cholula hot sauce, fresh lime juice, sugar, kosher salt, and freshly ground pepper. Turn the heat to medium and add the corn kernels, stirring occasionally to warm everything through.
Step 3: Add the Final Kick and Serve
Sprinkle in the ground red chili powder, tasting as you go to adjust the spice level. When it’s heated through and perfectly seasoned, transfer the dip to a serving bowl. Top generously with crumbled Cotija cheese and chopped fresh cilantro. Grab your tortilla chips and get ready to scoop and savor!
Pro Tips for Making Mexican Corn Dip with Roasted Corn Recipe
- Roast with Husks On: Leaving the husks on while roasting keeps the corn juicy and adds a subtle smokiness I absolutely love.
- Balance Your Creaminess: I found that mixing half mayo and half sour cream cuts some richness without losing creaminess—perfect if you want a lighter dip.
- Adjust Spice Gradually: Chili powder and hot sauce can sneak up on you, so add a little at a time and taste as you go.
- Don’t Overcook After Mixing: Just warm the dip through to blend flavors—overheating can make it separate or dry out.
How to Serve Mexican Corn Dip with Roasted Corn Recipe
Garnishes
I always finish mine with plenty of fresh chopped cilantro and a generous dusting of Cotija cheese—this combo adds freshness and that salty punch that screams authentic Mexican street corn. Sometimes I add an extra squeeze of lime just before serving for brightness.
Side Dishes
This dip pairs wonderfully with crunchy tortilla chips, of course, but I also love scooping it onto warm, soft flour tortillas for a quick snack. It’s a perfect companion to grilled meats or other Mexican dishes like tacos and quesadillas.
Creative Ways to Present
For parties, I like to serve this dip in small individual cups topped with a sprig of cilantro and a wedge of lime—makes it super easy for guests to grab and enjoy. Another fun idea is to fill grilled mini bell peppers with the dip for bite-sized “corn dip boats.”
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge, and it keeps beautifully for up to 3 days. Just be sure to give it a good stir before serving because the sauce can thicken or settle a bit.
Freezing
While you can freeze this dip, I don’t recommend it because the creamy base can separate when thawed. If you must freeze, pack it tightly and thaw slowly in the fridge, then whisk thoroughly to bring it back together—still tasty, but the texture changes a bit.
Reheating
When reheating, I warm the dip gently on the stovetop over low heat, stirring frequently to keep it smooth and prevent scorching. Microwaving works too—just heat in short bursts and stir between each—until warmed through.
FAQs
-
Can I use frozen corn instead of fresh corn for this Mexican Corn Dip with Roasted Corn Recipe?
Absolutely! While fresh corn gives the best texture and sweetness, frozen corn works in a pinch. Just thaw completely and pat dry. You might want to sauté the corn in a hot pan to get some caramelization that mimics roasting before adding it to the dip.
-
How spicy is this dip, and can I make it milder?
This Mexican Corn Dip with Roasted Corn Recipe has a mild to medium heat thanks to Cholula hot sauce and chili powder. You can easily adjust by reducing or omitting the chili powder and using less hot sauce. It still tastes fantastic without the heat!
-
Can I make this dip ahead of time?
Yes! You can prepare the dip a few hours in advance and refrigerate it; just warm it gently before serving and add fresh garnishes last-minute for the best presentation and flavor.
-
What can I use if I don’t have Cotija cheese?
Feta cheese is a great substitute if you can’t find Cotija. It has a similar crumbly texture and salty tang that complements the dip nicely.
Final Thoughts
This Mexican Corn Dip with Roasted Corn Recipe has become my go-to crowd-pleaser because it’s easy, flavorful, and just plain fun to eat. Whether you’re entertaining friends or treating your family, I promise you’ll love how this dip comes together. It’s one of those recipes I find myself making over and over—no fancy stuff, just pure deliciousness. I really hope you give it a try and make it your own!
Print
Mexican Corn Dip with Roasted Corn Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Grilling
- Cuisine: Mexican
Description
Elote, also known as Hot Mexican Corn Dip, is a deliciously creamy and spicy scoopable dip that captures the flavors of Mexican Street Corn. Made with roasted corn, tangy lime juice, rich mayonnaise, and a kick of chili powder and hot sauce, this dip is perfect for serving with tortilla chips as a crowd-pleasing appetizer.
Ingredients
Corn and Sauce
- 6 ears of corn
- 1 cup mayonnaise (or 1/2 cup mayonnaise plus 1/2 cup sour cream)
- 1/4 cup chicken stock
- 1 1/2 tablespoons Cholula hot sauce
- 2 1/2 tablespoons fresh lime juice (about the juice of 1 large lime)
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- 1/4 teaspoon ground red chili powder (adjust to taste)
Toppings and Serving
- 2 tablespoons chopped fresh cilantro (for topping)
- 1/4 cup freshly grated or crumbled Cotija cheese
- Tortilla chips (for scooping)
Instructions
- Roast the Corn: Roast the corn, still in the husks, over medium-high heat on the grill for about 5 minutes until the husks are well-charred, or alternatively, roast the corn in the oven at 350°F for 30 minutes. This step imparts the signature smoky flavor essential for elote.
- Prepare the Corn Kernels: Allow the roasted corn to cool enough to handle, then remove the husks and cut the kernels off the cobs carefully.
- Make the Sauce: In a large saucepan or skillet, combine the mayonnaise, chicken stock, Cholula hot sauce, fresh lime juice, sugar, kosher salt, and freshly ground pepper. Stir the mixture until smooth and well blended.
- Combine Corn and Sauce: Add the corn kernels to the saucepan with the sauce and set the heat to medium. Warm everything through, stirring occasionally to ensure the corn is evenly coated and heated.
- Season and Adjust: Add the ground red chili powder to the warmed mixture and adjust the seasoning to taste, balancing the spice and salt to your preference.
- Serve: Transfer the hot corn dip into a serving bowl. Sprinkle the top with freshly grated or crumbled Cotija cheese and chopped fresh cilantro. Serve immediately with plenty of tortilla chips for scooping and enjoy this flavorful Mexican street food classic.
Notes
- Elote Hot Mexican Corn Dip can be made as mild or spicy as you like by adjusting the amount of chili powder and hot sauce.
- For a creamier texture, you can substitute half of the mayonnaise with sour cream.
- When roasting corn in the husks, be sure not to burn the kernels inside—charred husks give flavor without overcooking the kernels.
- Cotija cheese adds authentic salty flavor, but you can substitute with feta if needed.
- If you prefer a vegetarian version, substitute chicken stock with vegetable broth.
Nutrition
- Serving Size: 1 serving
- Calories: 267 kcal
- Sugar: 5 g
- Sodium: 607 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 16 mg
