This Esquites, the dip version of Elote (Mexican Street Corn), is truly the best dip ever. Grilled corn is mixed with a luscious, creamy, spicy mixture of spices, fresh cilantro, and Cotija cheese!
Mexican Street Corn Recipe
If you love the bold, smoky flavors of elote (Mexican street corn), get ready to fall head over heels for Esquites Dip…the ultimate party appetizer! This dip takes everything you adore about classic esquites (the off-the-cob version of elote) and turns it into a creamy, cheesy, slightly spicy masterpiece.
Charred corn is tossed with mayo, tangy lime juice, zesty spices, fresh cilantro, and crumbled Cotija cheese. The result? A rich, irresistible dip bursting with smoky, sweet, and savory flavors in every bite. Whether you’re scooping it up with tortilla chips, slathering it on tacos, or eating it straight from the spoon (no judgment here!), this esquites dip will surely be a hit at any gathering.
Ready to dig in? Let’s make the best esquites dip ever!
TKW Family Love
My family is obsessed with this recipe! It’s THE BEST elote/Mexican street corn we’ve ever had! We’ll eat it on the cob and like this. This is a must for every weekend cookout!
10 stars!
Elote, or Mexican Street Corn, is a summer must-make! Whether you leave it on the cob or use it as a dip (esquites), you will fall head over heels in love with it!
This will be your new party/bbq/cookout/because you got a bunch of fresh corn at the farmer’s market; dip for the rest of your life!
What is Elote Dip? A Taste of Mexico!
I first had this when I was traveling through Mexico. Street vendors galore had this. Honestly, I couldn’t get enough of it.
What I love about it, which is odd as I hate mayo by itself, is that it’s made with simple ingredients.
WATCH: How to make Elote Dip
Like chicken noodle soup, every person has their interpretation of it and what goes into making it.
I’ve had it with tons of spices and herbs and just a coating of mayo, chili powder, and a squeeze of lime.
Esquites Ingredients
For mine, I went with what I consider standard ingredients, as I always have these on hand. However, if you don’t have crema or Cotija, most grocery stores carry it.
- Fresh corn off the cob: though you can use flash-frozen corn kernels
- Jalapeno: you can add up to a whole one
- Dairy: mayo and crema (can use sour cream or Queso Fresca as well)
- Herbs: Cilantro, and no, you can’t use a substitute
- Lime: you need that citrus to balance out the fat of the dairy
- Cheese: Cotija is a must. You can also add manchego if you want it meltier
How to make Esquites
In the recipe card below, I give you two ways to prepare the corn:
- Grilled corn on the cob plus grilled jalapeno; OR
- Sauteed corn kernels
Step 1 | Corn & Jalapeno Preparation
For the stovetop method below.
- Add oil or butter to a stainless steel or cast iron pan over medium heat. Once heated, add fresh corn kernels and jalapenos.
- After about 8 minutes, add some salt and pepper and stir.
- Cook, stirring occasionally, until you start to see some charred spots.
Step 2 | That GLORIOUS Sauce
This sauce is glorious with bites of heat and that acidic lime taste. It just cuts through that creamy fattiness of the mayo and crema. And it’s a breeze to make!
- Add the mayo, crema, cilantro, spices, and lime juice to a bowl. Whisk together and taste for seasoning.
That’s it… really!
What is Mexican Crema?
Mexican Crema is simply a tangier, creamier version of American sour cream. It’s a tad thinner and sourer than sour cream. If you can’t find it, you can use full-fat sour cream.
Step 3 | Mixing up the Mexican Street Corn Dip
As mentioned in the recipe card, you have two options here:
- With just Cotija
- With Cotija and Manchego
The difference really is whether you want it to have a meltier cheesiness or not. As the pictures show below, I do.
- Add the sauce, Cotija, and Manchego to the hot pan and sauteed corn.
- Stir over medium heat until combined, and the cheese melts.
- Transfer to a serving bowl, garnish with the reserved cilantro and Cotija, and DEVOUR!!!
TKW Family Love
Wow this is the best elote I’ve ever had! So much flavor and absolutely delicious! A definite keeper!
How to Serve Elote Corn Dip
- Tortilla chips: these are my preference, but if you’re gluten-free or keto-friendly, look for variations.
- Veggies
- Crackers, Crusty bread and Crostini
- Burger Toppings – this on a chorizo burger is AMAZING!
- Pizza – this on a grilled chicken or grilled shrimp pizza with avocado is terrific!
- Side Dish – this as a side dish is so good!
- Wrap – this in a wrap with roasted veggies or barbacoa meat is epic for lunch!
Serving Guides/Storing/Reheating Instructions
Serving: Because this has dairy, it is recommended that this NOT sit out for more than two hours. If it’s SUPER hot, it should be kept on a warmer or not left out for more than 30 minutes.
Storing your leftover dip: Is there such a thing as leftover Elote? Place the dip in a covered dish in the fridge for up to 5 days to store.
Reheating your dip: Transfer the dip to a heat-safe container. Heat in the oven at 350F for 10-15 minutes or until warmed through. Otherwise, you can microwave it at intervals of 15-30 seconds.
Elote Dip Recipe Additions and Substitutions
While it’s perfect as-is, you can always add stuff to it.
- Bacon – Crispy, chopped bacon is a great addition
- Chorizo – Cooked, crumbled chorizo to add a bit more flair and heat
- Chipotle – a dash of chipotle powder or chopped peppers for when you want even more heat
- Tequila – yes, tequila. This is added with the lime, and it adds a great boozy flavor to the dish
- Cheese – Cotija is the best for this, but you can use feta (although it’s not the same). Chiuahaha will work as well as Manchego
- Mayo– instead of mayo, you could try Greek Yogurt
- Crema – full-fat sour cream or Queso Fresco
What if I hate cilantro???
This is one you cannot swap out. No, parsley is not the same. If you want to use parsley instead, go for it, but it has to be fresh, at least.
No, it will not taste the same, but I get it; some folks hate cilantro, but it’s all good.
What type of corn to use
I only recommend fresh corn on the cob or flash-frozen corn. Do not use canned corn, as it’s too water-logged.
- Fresh corn: bi-color or sweet corn is best
- Frozen: sweet corn and or a mixture of white corn
For More Delicious Dips & Corn Recipes, Try These:
TKW Family Love
Sweet, spicy, creamy- this dip is everything! A must for summer gatherings and cookouts! My family absolutely loved this! Thank you 🙂
Corn Elote Dip
This Elote (Mexican Street Corn) is truly the best dip ever. Grilled corn mixed with a luscious creamy spicy mixture, spices, fresh cilantro and Cotija cheese!
- Prep Time: 15
- Cook Time: 15
- Total Time: 30
- Yield: ~8 cups
- Category: Dip, mexican, Vegetables
- Method: grill, stove
- Cuisine: dip, Mexican
Ingredients
- 6 cups fresh corn kernels off the cob (or can use flash frozen kernels) – about 6 ears
- 1/2–1 whole jalapeno, seeded, membrane removed and minced (go with you heat preference) *If grilling, leave whole first. If sautéing, de-seed and mince.
- 2–3 tablespoon butter (unsalted) or olive oil
- 1 teaspoon kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 1/3 cup mayo
- 3/4 cup Mexican crema or sour cream (full fat), can also use queso fresco
- 1 1/2 tablespoon fresh lime juice
- 1 teaspoon chili powder
- 1/4–1/2 teaspoon cayenne *go with your heat preference
- 1/4cup chopped cilantro (reserve a teaspoon or so for garnish)
- 3/4–1 cup crumbled Cotija cheese (reserve a tablespoon or so for garnish)
- 1/2 cup shredded Manchego *optional if you want a gooey cheesier dip
Instructions
Grilling the corn & jalapeno
- Shuck the corn, coat each ear with some oil/butter and grill for about 2-3 minutes turning. Remove from the grill and, when cool enough to touch, cut the kernels off the cob. If you don’t have a grill you can sauté it.
- While the corn is grilling, place the jalapeno on the grill and grill for a few minutes or until it’s warmed through and has some grill marks. Remove from the grill and, when cool enough to touch, deseed, remove the membrane and mince however much you like.
Sautéing the corn
- Remove the kernels from the cob or use thawed flash-frozen corn. Place a large pan (cast iron or stainless steel – do not use non-stick) with 1-2 tablespoons of butter/oil in the pan over medium heat. Place the kernels and minced jalapenos in the pan. Cook for about 8 minutes, stirring occasionally. Add 1/2 teaspoon of salt and a pinch of pepper, stir, and continue cooking until it is cooked and some browning occurs. ~10-12 minutes. Remove from the stove. You can leave the corn in the pan if adding Manchego or transfer it to a mixing bowl if not.
Make the Sauce
- In a bowl, whisk together the mayo, crema, lime juice, chili powder, cayenne, rest of the salt, rest of the pepper, and cilantro. Whisk until combined.
With Manchego
- Place the pan of corn back on the stove over medium heat. Add the sauce, Cotija, and Manchego. Mix until well combined and cook for a few minutes or until the cheese just starts to melt. Taste for seasoning and adjust accordingly. Transfer to a serving bowl, garnish with the reserved cilantro and cotija, and serve with chips.
Without Manchego
- Add the sauce and cotija to the bowl of corn. Mix well to combine. Taste for seasoning and adjust accordingly. Transfer to a serving bowl, garnish with the reserved cilantro and cotija, and serve with chips.
Leave a Reply