This flavorful and easy Elote-Inspired Dip is going to be your new favorite summer snack. Made in just 15 minutes with fresh or frozen corn, it has a lightened up creamy texture from mayo + Greek yogurt and is made flavorful from lime zest + juice, garlic, jalapeños, scallions, salt, pepper, chili, Queso fresco, and cilantro. This easy veggie dip is free of gluten, is naturally vegetarian and is sure to be enjoyed by all.

Elote dip in a bowl in the middle of a veggie and chip platter.

I may be a New England girl, but my family and I spent 12 years living in San Diego where the sun was bright, sand was warm, and the Mexican-inspired flavors were strong and delicious.

In fact, when our family decided it was time to move back home to New England, we all had hesitations about leaving just 2 things: 1) our amazing community of friends 2) the incredibly Mexican cuisine we had feasted on and loved for over a decade. My daughter (who was born in California) had grown up eating tamales, the most flavorful burritos, the freshest of guacamole, and the most delicious elote.

Elote is the Mexican twist of corn on the cob. It is grilled and then slathered with a creamy sauce and made extra flavorful with Mexican-inspired spices and cheese. It truly is one of the most delicious things and this Elote Dip was inspired by our delicious time living so close to the beauty and flavor of Mexico.

This Elote Dip is the perfect thing to make for a gathering, BBQ, potluck or for a flavorful summer snack. This delicious veggie dip can be made with either fresh or frozen corn, has a lightened up creamy texture thanks to a combination of mayo + Greek yogurt, and is made incredibly fresh flavor from lime zest + juice, garlic, jalapeños, scallions, salt, pepper, chili, queso fresco, and cilantro. It can be enjoyed as part of a veggie platter, scooped up with chips or eaten directly from the bowl with a spoon (no judgment!). So easy to make in just 15 minutes, even the most novice of cooks will be confident making this dip. It is naturally gluten free, vegetarian and can be made up to 2 days ahead of time when stored in the fridge.

Love all things corn? Be sure to check out my Zucchini Corn Fritters and Mexican-Style Corn Quinoa Stuffed Peppers

The ingredients for elote dip in bowls on a table before being mixed together.
Ingredients: lime zest, garlic, olive oil, corn, scallions, salt, black pepper, mayo, Greek yogurt, jalapeno, chili powder, crumbled queso fresco, cilantro

How to make this creamy corn dip: step-by-step visual

Garlic in a skillet with oil and a wooden spoon.
Heat the oil in a large skillet oven medium-high heat. Add the garlic and stir until it’s light golden brown.
Corn kernels with scallions, salt, pepper in a skillet with a wooden spoon.
Add the corn, scallions, salt, and pepper to the pan.
Sautéed corn and scallions in a skillet with a wooden spoon
Cook, stirring occasionally, until the corn is tender, 3 to 4 minutes.
Cook corn kernels in a bowl with mayo, greek yogurt, jalapenos, cheese, cilantro, lime zest, chili, and hot sauce on top, before being mixed together.
Once cooked, add the corn mixture to a large bowl and set aside to cool for a few minutes. (You don’t want the corn piping hot when you add the yogurt and cheese or it will get melted.) Stir in the mayo, yogurt, jalapeno or chilies, lime zest, lime juice, chili powder, feta, cilantro, and a few shakes of hot sauce (more or less to taste).
Mixed together elote dip in a bowl with a wooden spoon.

Suggested adaptations

  • If you use frozen corn, you do not need to defrost the corn before you add it to the pan. When you sauté the frozen corn, make sure you cook it until the liquid released from the corn mostly evaporates so that the dip is not too watery.
  • If you don’t want to use mayonnaise, you can use all Greek yogurt or sour cream. You can also use a vegan mayo if you prefer.
  • If you can’t find queso fresco or Cojita cheese (which are traditional Mexican cheeses that work well in this creamy corn dip) you can sub with feta.
  • Up the spice in this Elote Dip by leaving some of jalapeno seeds in or adding your favorite hot sauce.
  • If you don’t want to use jalapenos, you can sub 1 small can (4 oz) mild diced green chilies.

How to serve this creamy corn dip

This Elote Dip is also great on top of a salad or a taco bowl. You can also use it in tacos or burritos or serve as a side dish for grilled chicken or fish. Or just scoop it up with chips and/or fresh veggies.

How to store Elote Dip

Maybe you want to make this creamy corn dip ahead of time or perhaps you made it to enjoy for a few days. Regardless, be sure to store this Elote Dip in an air-tight container in your fridge and enjoy it within 2 days of making.

And as much as I love freezer-friendly recipe, this dip isn’t one of them…so enjoy the leftovers instead of freezing them.

Elote dip in a bowl with chips and fresh veggies around the bowl.  hand is using a tortilla chip to scoop out some of the dip.

Other veggie-loaded dip recipes

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Elote dip in a bowl in the middle of a large veggie and chip plater. There are tortilla chips in the bowl with the dip.
15-Minute Creamy Elote Dip served at home
5 from 9 votes

15-Minute Creamy Elote Dip

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Cuisine: American, Mexican
Course: dip, Side Dish
This flavorful and easy Elote Dip is going to be your new favorite summer snack. Made in just 15 minutes with fresh or frozen corn, it has a lightened up creamy texture from mayo + Greek yogurt and is made flavorful from lime zest + juice, garlic, jalapeños, scallions, salt, pepper, chili powder, queso fresco, and cilantro. This easy veggie dip is free of gluten, is naturally vegetarian and is sure to be enjoyed by all.

Ingredients
 

  • 1 Tablespoon olive oil
  • 2 cloves garlic, minced
  • 4 cups corn kernels, from about 5-6 ears of corn or frozen corn.
  • 4 scallions, thinly sliced
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • cup mayonnaise
  • cup plain Greek yogurt
  • 1 jalapeno pepper, seeds removed and finely chopped. Can also sub 1 small can (4 oz) mild diced green chilies
  • 1 teaspoon lime zest
  • 1-2 Tablespoons lime juice
  • ½ teaspoon chili powder, plus more for garnish
  • ½ cup crumbled queso fresco, can sub crumbled feta
  • ½ cup fresh cilantro , chopped
  • Hot sauce, to taste and optional
  • Tortilla chips and/or fresh cut veggies for serving

Instructions
 

  • Heat the oil in a large skillet oven medium-high heat. Add the garlic and stir until it’s light golden brown, about 30 seconds.
  • Add the corn, scallions, salt, and pepper to the pan, and cook, stirring occasionally, until the corn is tender, 3 to 4 minutes.
  • Once cooked, add the corn mixture to a large bowl and set aside to cool for a few minutes. (You don’t want the corn piping hot when you add the yogurt and cheese or it will get melted.)
  • Stir in the mayo, yogurt, jalapeno, lime zest, lime juice, chili powder, cheese, cilantro, and a few shakes of hot sauce (if using).
  • Taste the dip and add more salt, pepper, and/orlime juice as needed.
  •  Spoon the dip into a serving bowl and garnish the top with a sprinkle of chili powder and some fresh cilantro leaves or sliced scallion greens. You can serve the dip right away, but it tastes best having been chilled in the fridge for at least 30 minutes. Serve with chips and/or fresh veggies.
    If you have leftovers, store in an air-tight container in your fridge for up to 2 days.

Notes

If you use frozen corn, you do not need to defrost the corn before you add it to the pan. When you sauté the frozen corn, make sure you cook it until the liquid released from the corn mostly evaporates so that the dip is not too watery.
 
If you don’t want to use mayonnaise, you can use all Greek yogurt or sour cream. You can also use a vegan mayo if you prefer.
 
Queso fresco or Cojita cheese are traditional Mexican cheeses that work well in this corn dip. However, they can be hard to find, so I use feta as a substitute.
 
The Elote Dip is also great on top of a salad or a taco bowl. You can also use it in tacos or burritos or serve as a side dish for grilled chicken or fish.
Calories: 222kcal, Carbohydrates: 18g, Protein: 6g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 13mg, Sodium: 776mg, Potassium: 223mg, Fiber: 3g, Sugar: 6g, Vitamin A: 386IU, Vitamin C: 8mg, Calcium: 85mg, Iron: 1mg