Elote dip recipe

4.98 from 42 votes

Creamy cheesy corn dip inspired by Mexican elote.

Prep Time5

Cook Time25

Total Time30

Course: Appetizer, Side Dish, Snacks

Cuisine: American, Mexican

Servings: servings

Calories: 530kcal

In a large frying pan, add corn, garlic, and Everything But The Elote Seasoning. Cook the corn kernels over medium-high heat, stirring occasionally, for about 10 minutes or until the kernels are lightly charred.
Add cream cheese, Mexican Crema, and pepper jack to a baking pan, then place in the oven at 375 F for 5-10 minutes.
Meanwhile, roughly chop your cilantro and jalapeño pepper.
Remove the pan from the oven and stir to combine cheese, crema, and cream cheese. Add sweet corn kernels, cilantro, jalapeño, and lime juice and stir to combine.
Top with Tajin and queso fresco, then return to the oven and continue to bake for an additional 10 minutes. Allow the dish to cool for about 5 minutes and then enjoy with tortilla chips!

If you're using a cast iron skillet or nonstick pan you don't need to add any oil or butter (unless you want to). However, if you're using a regular pan you may want to lightly coat it with butter or oil to keep the kernels from sticking.
I like big chunks of cilantro and jalapeño, but you can finely dice them if you prefer.
You can make this elote dip recipe in a number of ways - in a crock pot, in the microwave, or on a Traeger! I recommend smoking it alongside carne asada.
When refrigerated, this dip (or any cream cheese corn dip) should keep for about a week when stored in an air-tight container.
Cream cheese corn dip does not freeze well because it contains dairy.
This dip can also be served as a topping with tacos.