Move over, salsa—Elote Dip is your tortilla chips’ new best friend!
Forget your favorite salsa. Ditch the guacamole. After one bite of elote dip, you’ll serve this at all your summer fiestas. Inspired by the colorful flavors of Mexico and the iconic street food it’s named after, elote dip is a quick and easy party snack to impress all of your guests!
A Southern California native, I’m partial to a good Mexican food recipe. I’ve never said no to chips and dip paired with a spicy margarita at happy hour, an elote cart on the beach, or a trio of local street tacos. So when I heard about this elote dip recipe, I knew I had to try it ASAP.
For those who may not be familiar with elote, it’s an iconic snack in Mexican culture. The most common version is corn on the cob slathered in mayo, chili powder, lime, Cotija cheese, and some fresh cilantro.
It’s often served on a stick for an on-the-go treat and is perfect for hot summer nights.
Traditional elote is known for its messiness, so this dip version is the perfect way to enjoy the same flavors without the cleanup! The result is a tangy, sweet, and spicy dip that everyone will love.
Is Elote Dip Healthy?
You wouldn’t think it, but this elote dip is actually pretty healthy. The main ingredient is corn, which contains fiber and B vitamins. This particular recipe uses Greek yogurt to curb the amount of mayo typically used in this elote dip. In fact, you could get away with using only Greek yogurt and scrapping the mayo entirely!
If you’re lactose intolerant or vegan, you can easily swap the Greek yogurt, mayo, and cheese for plant-based alternatives.
Make This Elote Dip Your Own
What I really love about elote dip is that, much like the traditional street food, you can customize it to your taste. While I love adding avocado, extra lime, and a sprinkle of tajín to mine, you might find your own flavorful twist. I’ve seen people use soft goat cheese or Boursin or mix in other veggies like tomato, chopped celery, and bell peppers to make it more of a corn salsa. Get creative with it!
How To Make Ahead And Store
Elote dip is super easy to prep ahead of time. It can be stored in an airtight container in the fridge for up to 4 days. Before serving, allow it to return to room temperature.
Serving suggestions
Elote dip makes a great appetizer, especially if you serve it with homemade Air-Fryer Chips. If you want to get creative or make use of your leftover dip, try it on these Bang Bang Shrimp Tacos. You could also serve the elote over Black Beans And Rice with your favorite protein. However you enjoy your elote dip, make sure you have a good drink to go with it. I suggest this Pomegranate Margarita.
Don’t forget to let me know how you made this elote dip your own!
Ingredients
- 1 tablespoon olive oil
- 4 cups corn kernels fresh or frozen (thawed, if frozen)
- 1/4 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1/2 cup crumbled feta cheese or Cotija cheese
- 2 tablespoons fresh cilantro finely chopped
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1 clove garlic minced
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add corn and cook, stirring occasionally, until corn is golden and begins to char, about 7-10 minutes.
- In a large bowl, combine the Greek yogurt, mayonnaise, feta or Cotija cheese, cilantro, lime juice, chili powder, smoked paprika, and minced garlic. Mix until well combined.
- Add the cooked corn to the yogurt mixture and stir to combine. Season with salt and pepper to taste. Serve warm or at room temperature with tortilla chips for dipping.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment