Warning: this elote dip is so addictive I’ve been known to eat half a skillet before guests arrive—and I have no regrets. Served warm with sturdy tortilla chips, it’s a creamy yet light take on Mexican street corn that always disappears fast. It works with fresh or frozen corn, so it’s an easy, crowd-pleasing appetizer any time of year.
Warm corn dip
I grew up in the Midwest, where sweet corn and bold, shareable dips are a way of life. This warm corn dip blends that nostalgia with the bright, tangy flavors of elote—Mexican street corn. It’s comforting and fresh at once: sweet corn kernels, a touch of heat from jalapeño and hot sauce, tang from lime and sour cream, and a salty, toasty crumble of feta (or queso fresco) on top. It’s simple to make and irresistible to eat.
Elote dip
This dip takes its cues from grilled elote. Corn is quickly toasted so it develops a little char and extra sweetness, then it’s combined with a creamy mix of mayonnaise and sour cream and brightened with lime, garlic, jalapeño, scallions, cilantro, and a hit of hot sauce. A final layer of crumbled feta or queso fresco gets broiled until bubbling and slightly browned. The result is sweet, salty, tangy, and slightly spicy—an ideal appetizer to pass around.
You can grill corn on the cob first for extra smoky flavor, but a quick sauté in a skillet saves time and works beautifully—especially if you’re using leftover or frozen corn. If using pre-grilled corn, omit the initial sauté step and proceed to combine the ingredients and broil.
How do you serve Mexican street corn dip?
Serve this dip straight from the skillet while it’s warm, topped with a bit of extra cilantro and sliced scallions. Use sturdy tortilla chips for scooping—a thin chip will break under the weight of the creamy corn. It’s perfect for parties, potlucks, game day, or a casual weeknight starter. Leftovers reheat well on the stovetop over low heat.
How do you make elote dip?
- Make and serve the dip in a 10-inch skillet (cast iron recommended for even browning and attractive presentation). If you don’t have cast iron, a regular 10-inch skillet works fine.
- Use fresh corn cut from the cob, grilled corn kernels (skip the sauté step), or thawed frozen corn. Tip for cutting kernels cleanly: place a cob flat on the cutting board and slice straight down with a large knife, rotating the cob as you go to remove the kernels without them scattering.
- Mixing mayonnaise with sour cream keeps the dip creamy but lighter than using all mayo. Adjust the hot sauce and jalapeño to taste—add seeds if you want more heat. Feta is easy to find and gives a tangy, salty finish; queso fresco is a great, milder alternative.
Other corn recipes to try:
- Pasta with corn and bacon
- Sweet corn salad with creamy ancho dressing
- Red cabbage and corn coleslaw
- Healthy taco salad
- Gluten-free corn muffins
Other dips you might like:
- Sriracha cream cheese dip
- Easy yogurt feta dip
- Warm spinach and artichoke dip
- Creamy pea dip
Get the recipe
Warm Corn Dip with Jalapeños and Feta
Servings: 6
Prep time: 10 mins • Cook time: 10 mins • Total time: 20 mins
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 (or 1 medium shallot, finely diced)
- 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 (adjust to taste)
- 2 heaping tablespoons finely chopped cilantro, plus more for serving
- ¾ cup crumbled feta or queso fresco
- Ancho chile powder for serving (optional)
- Sturdy tortilla chips, for serving
Instructions
- Melt the butter in a 10-inch skillet 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, stirring, until fragrant, about 30 seconds. Reduce the heat to low and stir in the broth, lime juice, mayonnaise, sour cream, and hot sauce. Cook briefly until slightly thickened. Remove from heat and stir in the cilantro. Taste and adjust seasoning as needed. Sprinkle the crumbled feta evenly over the top.
- Preheat the broiler and move the skillet to the top shelf under the broiler. Broil until the cheese is lightly browned and bubbling, about 3–5 minutes—watch closely to avoid burning. Let cool 5 minutes.
- Dust the top with a little ancho chile powder if desired and garnish with extra cilantro and sliced scallions. Serve warm with sturdy 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 finishing under the broiler.
Tips:
- Cast iron gives the best browning and presentation, but any 10-inch skillet will work.
- For extra smoky flavor, grill the corn on the cob first, then cut off the kernels and skip the sauté step.
- Adjust heat with more jalapeño or hot sauce. Feta adds saltiness and tang; queso fresco is a milder alternative.
Stay connected
I’d love to hear what you’re cooking—feel free to share photos or questions. Follow the author on Instagram @nickisizemore for more recipes and ideas.
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