Q1: Can I use canned or frozen corn instead of fresh corn?

Absolutely. Canned or frozen corn works just as well in this recipe. Just make sure to drain canned corn and thaw frozen corn before pan-roasting.

Q2: What can I substitute for cotija cheese?

If you can't find cotija, queso fresco is a great alternative. Feta or even grated Parmesan can also work in a pinch, though they have slightly different flavors.

Q3: How spicy is this dip?

The spice level is mild by default, but you can adjust it easily. Remove the jalapeño seeds for less heat, or skip the jalapeño altogether for a milder version.

Q4: How long can I store leftovers, and can I freeze this dip?

Leftovers can be stored in an airtight container in the fridge for up to 5 days. Freezing is not recommended, as the texture becomes watery when thawed.

Easy Elote Dip - recipe maestro

Name: Easy Elote Dip
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 1 tablespoon butter or olive oil; 1 pound (about 3.5 cups) whole kernel corn (canned, frozen, or fresh); 2 cloves garlic, minced; 1 jalapeño, seeded and finely chopped (optional); 1/4 cup finely chopped red onion (optional); 1/4 cup crumbled cotija cheese or queso fresco; 3 tablespoons finely chopped fresh cilantro; 3 tablespoons Greek yogurt (or mayo or sour cream); 1/2 teaspoon chili powder; Juice of 1 lime; Kosher salt and freshly cracked black pepper, to taste

Description

This easy elote dip is a creamy, zesty take on Mexican street corn, made in just 15 minutes with simple ingredients and perfect for beginner cooks.

Ingredients

Scale

1 tablespoon butter or olive oil
1 pound (about 3.5 cups) whole kernel corn (canned, frozen, or fresh)
2 cloves garlic, minced
1 jalapeño, seeded and finely chopped (optional)
1/4 cup finely chopped red onion (optional)
1/4 cup crumbled cotija cheese or queso fresco
3 tablespoons finely chopped fresh cilantro
3 tablespoons Greek yogurt (or mayo or sour cream)
1/2 teaspoon chili powder
Juice of 1 lime
Kosher salt and freshly cracked black pepper, to taste

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Instructions

Heat butter or olive oil in a sauté pan over medium-high heat. Add the corn and cook for about 10 minutes, stirring occasionally, until caramelized and golden.
Add minced garlic to the pan and sauté for another 1–2 minutes until fragrant. Remove from heat.
Transfer the corn mixture to a mixing bowl and allow to cool slightly.
Add chopped jalapeño, red onion, cilantro, cheese, Greek yogurt, chili powder, and lime juice to the bowl. Stir until well combined.
Taste and adjust seasoning with salt, pepper, extra lime, or more yogurt if needed. Serve warm or chilled.

Notes

You can use fresh, canned, or frozen corn—just make sure it’s drained or thawed.
This dip is best consumed within 5 days and should not be frozen.
Adjust spice level by modifying the amount of jalapeño or chili powder.
Feta or Parmesan cheese can be used if cotija or queso fresco isn’t available.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Sauté
Cuisine: Mexican

Nutrition

Serving Size: 1/6 of recipe
Calories: 150
Sugar: 3g
Sodium: 180mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 4g
Cholesterol: 10mg