Go Back
–+ servings
Overhead view of a bowl of Mexican Street Corn dip garnished with cilantro surrounded by tortilla chips

Mexican Street Corn Dip (Elotes)

Tracy @ Next Level Baker
Mexican Street Corn Dip brings the bold, tangy flavors of elotes into a creamy, cheesy dip that’s perfect for sharing. Roasted corn, cotija cheese, lime, Mexican crema, and Tajin create a rich, zesty bite that pairs perfectly with tortilla chips.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Course Appetizer
Cuisine American, Mexican
Servings 6

Ingredients
  

  • 1 tablespoon olive oil
  • ½ jalapeno minced, optional
  • 2 cloves garlic minced, optional
  • 1 12 ounce bag frozen fire roasted corn
  • ½ cup Mexican crema
  • ¼ cup cotija cheese crumbled
  • ½ of a lime, juiced
  • 2 packed tablespoons cilantro finely chopped
  • 2 teaspoons Tajin Clasico

Instructions
 

  • Mince the garlic and jalapeño. For a spicier dip, leave in the jalapeño seeds.
  • Heat one tablespoon of olive oil in medium skillet over medium high heat. Add the minced garlic and jalapeño and sauté for 1 minute, stirring.
  • Add the frozen corn and heat until corn is hot, 3-5 minutes. Stir occasionally.
  • Add the cooked corn to a medium bowl. Reserve some cotija, cilantro and Tajin for garnish. Add the rest of the cotija, cilantro and Tajin plus the crema and the lime juice to the bowl and stir until combined. Garnish with the set aside cotija, cilantro and/or Tajin.
  • Serve warm, or at room temperature, with tortilla chips.

Would you like to save this?

We'll email this post to you, so you can come back to it later!

Don't worry! We won't spam you!

Keyword Mexican Street Corn dip
Tried this recipe?Let us know how it was!