Warning: this elote dip is dangerously delicious—I often confess to eating half a pan before guests arrive. Served warm with sturdy tortilla chips, it’s a creamy yet light take on Mexican street corn that always disappears fast. You can make it with fresh or frozen corn, so it’s perfect year-round.
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Warm corn dip
I grew up in the Midwest with a fondness for sweet corn and bold, party-style dips. This warm corn dip combines those loves: sweet kernels, a creamy binder of mayo and sour cream, bright lime, garlic and jalapeño, plus a sprinkle of cilantro. It’s an approachable, crave-worthy appetizer that’s easy to make and even easier to eat.
Elote dip
This dip is inspired by elote—grilled Mexican street corn—but simplified for the home kitchen. Corn kernels are lightly toasted, then combined with mayonnaise and sour cream for a creamy, balanced base. Lime juice, garlic, jalapeño, hot sauce and cilantro add brightness and heat. The dip is finished with crumbled feta (or queso fresco, if you prefer) and placed briefly under the broiler until bubbling and lightly browned.
You can streamline the process by sautéing fresh or thawed corn in a skillet rather than grilling whole cobs. If you already have grilled corn, just skip the sauté step and proceed to combine the ingredients.
How do you serve Mexican street corn dip?
Serve this dip straight from the skillet with sturdy tortilla chips for scooping. The contrast of warm, sweet corn and crunchy chips is addictive—perfect for gatherings, tailgates, or casual nights in. It also reheats well if you make it ahead.
How do you make elote dip?
- The dip is best made and served in a 10-inch cast iron skillet. If you don’t have cast iron, a regular 10-inch skillet works fine and still gets great results.
- You can use fresh corn straight off the cob, grilled corn (skip the sauté), or thawed frozen corn. To cut kernels off a cob cleanly, stand the cob on a flat end and slice down with a large knife, rotating the cob as you go.
- Replacing some mayonnaise with sour cream lightens the texture while keeping the dip creamy.
- Adjust the heat by adding more jalapeño or hot sauce. Cholula works well here, but any hot sauce will do. Use feta or queso fresco for the cheese topping.
Other corn recipes to try:
- Pasta with Corn & Bacon
- Sweet Corn Salad with Creamy Ancho Dressing
- Red Cabbage & Corn Coleslaw
- Healthy Taco Salad
- Gluten Free Corn Muffins
Other dips you might like:
- Sriracha Cream Cheese Dip
- Easy Yogurt Feta Dip
- Warm Spinach & Artichoke Dip
- Creamy Pea Dip
Watch the video!
Get the recipe!
Warm Corn Dip with Jalapeños and Feta
Ingredients
- 1 tablespoon butter
- 4 cups corn kernels (from 4–5 cobs, or thawed if frozen)
- Salt and freshly ground black pepper
- 1 large garlic clove, minced
- 1 small or ½ large jalapeño, seeded and minced (keep seeds if you like it spicy)
- 2 scallions, thinly sliced, plus more for serving
- ¼ cup plus 2 tablespoons low-sodium chicken or vegetable broth
- 2 tablespoons fresh lime juice
- ⅓ cup mayonnaise
- ¼ cup sour cream (full fat)
- 1 tablespoon hot sauce, preferably Cholula
- 2 heaping tablespoons finely chopped cilantro, plus more for serving
- ¾ cup crumbled feta cheese
- Ancho chile powder, for serving (optional)
- Sturdy tortilla chips, for serving
Instructions
- Melt the butter in a 10-inch skillet (cast iron preferred) over medium-high heat. Add the corn and season with salt and pepper. Cook, stirring occasionally, until the kernels are bright and lightly toasted in spots, about 5 minutes.
- Add the garlic, jalapeño and scallions, season with salt and pepper, and cook until fragrant, about 30 seconds. Reduce heat to low and stir in the broth, lime juice, mayonnaise, sour cream and hot sauce. Cook until slightly thickened. Remove from heat, stir in the cilantro, and adjust seasoning. Sprinkle the feta evenly over the top.
- Preheat the broiler.
- Place the skillet on the top oven rack and broil until the feta is lightly browned and the dip is bubbling, about 3–5 minutes. Let cool for 5 minutes, dust with ancho chile powder if desired, garnish with extra cilantro and scallions, and serve warm with tortilla chips.
Notes
Make it ahead: The dip can sit at room temperature for up to 1 hour or be refrigerated for up to 8 hours. Reheat gently on the stovetop before broiling.
Tips:
- If you don’t have cast iron, a regular 10-inch skillet works fine.
- Use fresh, grilled or thawed frozen corn. To remove kernels, stand the cob on a flat end and slice downward with a large knife, rotating as needed.
- Combining mayonnaise with sour cream keeps the dip creamy but lighter than using only mayo.
- Increase jalapeño or hot sauce to boost heat. Feta is easy to find and works well, but queso fresco is a good substitute.
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