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Easy Elote Dip Recipe – Perfect as a Sidedish, Garnish or Eat in a Cup!

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Elote Dip Recipe

Easy Elote Dip Recipe – Perfect as a Sidedish, Garnish or Eat in a Cup!

My teens love Elote. This Simple Elote Dip Recipe is a fun one to use, as it is so easy to make. You can serve it with street tacos, or any other favorite Mexican dish you like, or just serve it on its own. My kids love when I make Elote in a cup when their friends come over, so they can grab it and go. My favorite way to do that is to whip up a batch of this easy to make Elote dip recipe, and then put out some toppings and let the kids garnish it the way they like. I will definitely be putting out one of these spreads for Cinco de Mayo for the kids to grub on.

Elotes Dip

What Are Elote & Esquites :

I call it Elotes dip, my kids call it Esquites, or some refer to it as Mexican corn in a cup, or salad etc. They are all very similar things, with the same base ingredients. The difference is often how you serve it (in a cup or not). Using this as a dip or condiments seems to make it qualify as all of the above to me – so let me know if I am wrong about that.

Elote is basically Mexican Street Corn – usually grilled with toppings on it. My kids love it, but I prefer to make it during grilling season, when corn is in season and sweet. So outside of grilling season, I love to make this Elote Dip Recipe instead. It includes all of the same flavors, but you can really make it year round and have it turn out delicious. Plus, it is easier to eat.

Esquites on the other hand, are basically Mexican Street Corn cups – or elote cups – and these are what my kids love most. They like them because they can grab them from small cafes or street side vendors, and often pick the toppings they want on them. Plus they are great for grabbing on the go to take to the beach or wherever, if you serve them in to go cups.

Based on their love for both Mexican Street Corn and Esquites or Elote cups, I love to make this Elote dip recipe at home (we just use it as a base recipe to serve as a garnish, dip chips in, or put in a cup with toppings). The kids are always happy, and I love how simple it is to throw together. It is packed with tons of flavor too!

Ingredients for Elote dip

Ingrediets for this Elote Corn Dip :

This is one of those recipes where the quality of the ingredients you use (primarily the corn) is really going to make a difference. Fresh corn, grilled is always the best. But it is not always practical year round. So, when fresh corn is not available I will use my favorite frozen corn. You could use canned corn, but personally it is not my favorite. You will need:

  • 6 ears of fresh corn (corn cut off) or 1 bag of Frozen Corn (I like to use sweet white petite, but use your favorite).
  • 1/4 cup of Mexican Table Cream.

This is basically Mexican sour cream. You can use regular sour cream instead here, and some people prefer Mayonaise in this step as well. I have seen some recipes that have used plain Greek yogurt too.

  • 1/4 cup Queso Fresco or Cotija Cheese crumbled

I know it sounds strange, but you can substiture grated parmesan here, but the first two options are the best in my opinion. grated parmesan (like you get in the shakers) will change the flavor some as it is sharper and saltier (so cut back on the salt if you use it), but it works if that is all you have.

  • 1 tsp of Chili Powder (or more to taste)
  • Salt and pepper to taste

Toppings for esquite cups

Favorite Toppings for Elotes dip recipes:

These are some of the things my kids like to top it with.

  • Tajin
  • Crushed hot cheetos (or hot chip of your choice)
  • Lime slimes
  • Cilantro
  • Diced Jalepenos
  • Diced red onions

How to Make this Elote Dip Recipe:

The easiest way to make this is to do it all in one big bowl and then transfer it into single serving size cups (or put out and let everyone serve themselves). I have been making it for so long that I sometimes will do it in individual cups and eyeball everything, but one big bowl is the simplest way.

You will want to start by cutting to corn off the cobb if you are using fresh corn.

Next, you will want to cook your corn until heated through. If you are using frozen or can corn, you can follow the instructions on that, but I simply saute my corn in about a tablespoon of butter until it is warmed through and the swet flavors have been brought out.

Next season it up with the chili powder and salt and pepper.

Add your Mexican Crema and give it a stir.

Add your cheese. You will want to make sure you are doing this when it is off the heat of the oven, so it does not melt into it, but keeps its crumbly texture.

esquite cups

At this point it is ready to serve. Some people like to add Tajin, or cilantro to the top, or squeeze some lime juice on. My kids love to mix in crushed hot chips. You can either adapt this recipe to add any of these toppings in, or put them out as a toppings bar and let everyone add their own toppings.

Mexican street corn salad

I usually serve it with a side of my favorite tortilla chips if I am using it as a dip.

Should I serve Elote Dip Hot Or Cold?

Traditionally Mexican Street Corn is served hot off the grill. When I am making Elote dip however, I will serve it both hot and cold. I prefer to serve it warm (right after I have made it) for a garnish on other warm dishes.

I like to serve it warm and cold as a condiment option or as a dip with chips.

And I will serve it both ways if I am making it as a snack dish (as my kids will eat it in a cup right after I make it, or for as long as we have left overs right out of the fridge).

What to Serve with Elote Dip?

You can serve it on its own in a cup for a light lunch or snack, or serve it next to some street tacos, carne asada, burritos or your favorite dish.

The obvious way to serve it as a dip is with tortilla chips though. Personally one of my favorite things about serving Mexican dishes are all the garnishes. They just take the flavors over the top. In fact serving the garnishes with a simple street taco of meat and tortillas, or even just with some great tortilla chips is a great option. Here are some of my other favorite dips and garnishes I like to set out with chips, and make a spread out of it:

Mexican street corn salad

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Easy Elote Dip Recipe – Perfect as a Sidedish, Garnish or Eat in a Cup!


  • Author: Sia

Description

This Easy Elote Dip Recipe is simple to make, and packed full of delicious flavors. Use it as a dip with chips, a garnish for your tacos, or put it in a cup and add toppings for a perfect snack or side dish.


Ingredients

Scale
  • 6 ears of fresh corn (corn cut off) or 1 bag of Frozen Corn (I like to use sweet white petite, but use your favorite).
  • Mexican Table Cream. This is basically Mexican sour cream. You can use regular sour cream instead here, and some people prefer Mayonaise in this step as well. I have seen some recipes that have used plain Greek yogurt too.
  • Queso Fresco or Cotija Cheese (I know it sounds strange, but you can substiture grated parmesan here, but the first two options are the best in my opinion. grated parmesan (like you get in the shakers) will change the flavor some as it is sharper, but it works if that is all you have).
  • Chili Powder
  • Salt

Optional Toppings

  • Tajin
  • Crushed hot cheetos (or hot chip of your choice)
  • Cilantro
  • Diced Jalepenos
  • Diced red onions


Instructions

The easiest way to make this is to do it all in one big bowl and then transfer it into single serving size cups (or put out and let everyone serve themselves). I have been making it for so long that I sometimes will do it in individual cups and eyeball everything, but one big bowl is the simplest way.

You will want to start by cutting to corn off the cobb if you are using fresh corn.

Next, you will want to cook your corn until heated through. If y ou are using frozen or can corn, you can follow the instructions on that, but I simply saute my corn in about a tablespoon of butter until it is warmed through and the swet flavors have been brought out.

Next season it up with the chili powder and salt and pepper.

Add your Mexican Crema and give it a stir.

Add your cheese. You will want to make sure you are doing this when it is off the heat of the oven, so it does not melt into it, but keeps its crumbly texture.

At this point it is ready to serve. Some people like to add Tajin, or cilantro to the top, or squeeze some lime juice on. My kids love to mix in crushed hot chips. You can either adapt this recipe to add any of these toppings in, or put them out as a toppings bar and let everyone add their own toppings.

Notes

Serve it warm, and then save any leftovers in the fridge for 2-3 days.

Save the toppings seperately, and add right before eating for maximum freshness.

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