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Mexican Street Corn Dip (Elote)

Serves Serves 8-10     adjust servings


  • 10 fresh cobs of corn
  • 1/4 of a red onion
  • 1/2 cup (1 stick) salted butter
  • 2 cloves garlic, smashed and minced
  • 3/4 teaspoon paprika
  • 3/4 teaspoon chili powder
  • 1 and 1/2 teaspoons kosher salt
  • cracked black pepper to taste
  • 3 tablespoons mayonnaise
  • 5-6 oz Cotija cheese
  • 2-3 tablespoons cilantro, chopped
  • tortilla chips, for serving


  1. Husk the corn and use a sharp knife to chop the corn off of the cob. Chop up 1/4 of a red onion.
  2. Heat a large skillet over medium heat. Add the butter and let it melt. Add the corn and onion.
  3. Let the corn and onion cook for about 8-10 minutes, until the corn is starting to brown and stick to the pan.
  4. Add the garlic, paprika, chili powder, salt, and pepper. Cook for 1 minute, then remove from heat.
  5. Let the mixture cool slightly.
  6. Chop the cilantro. Put the cheese in a bowl and use a spoon or fork to crumble it.
  7. Add mayonnaise, Cotija, and cilantro and stir to combine.
  8. You can serve this dip warm, room temperature, or cold, though I love it best when it is slightly warm.