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trace: Elote Dip
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Elote Dip

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Elote Dip
#28 · snacks · mexican
Host: The Chunky Chef · Mexican Street Corn Dip → Allrecipes · Elote Dip / Mexican Street Corn Dip → TikTok → web writeups
Elote Dip

Online recipe (as published / commonly shared)

6 servings · Prep 10 min · Cook 18 min · Total 28 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

Mexican street corn made into a dip. Serve it hot from the oven or cold.

For both versions, heat in a large skillet over medium-high heat:

1 – 2 Tbsp vegetable or avocado oil

Add to the skillet and spread into an even layer:

4 cups corn kernels (fresh or frozen) if using frozen kernels, thaw them

2 fresh jalapeno peppers seeded and diced

Cook, without stirring, for about 3 minutes. Stir and cook another 2-3 minutes without stirring again. Set aside, off the heat.

In a mixing bowl, combine:

1/3 cup mayonnaise

1/3 cup sour cream

2 Tbsp lime juice fresh is best

1 tsp chili powder

1/2 tsp ancho chile powder

1/4 tsp garlic powder

1/8 tsp cayenne pepper optional

2 Tbsp minced cilantro

Whisk the mayo mixture until smooth.

Stir in:

the corn and jalapeno mixture

Then stir in:

1/2 cup crumbled queso fresco cheese

To Serve Dip Hot

Before charring the corn and jalapeno, preheat the oven to 350°F. Lightly grease an 8” cast iron skillet or similarly sized oven safe serving dish/skillet.

Spread the mixture into the skillet and top with:

1/2 cup crumbled cotija cheese

And half of:

1/4 tsp Tajin seasoning

Bake for 12-15 minutes, until hot and bubbly.

Sprinkle with the remaining Tajin and additional minced cilantro:

additional cilantro for garnish

Add a squeeze of lime juice:

additional squeeze of lime juice for garnish/serving

Then serve with tortilla chips.

To Serve Dip Cold/Room Temperature

Transfer the mixture to a serving dish/bowl. Then top with the cotija cheese, tajin seasoning, and additional minced cilantro.

Source: The Chunky Chef · Mexican Street Corn Dip

tags: corn,mayo,cotija,chili · popularity: spike · meat: no

 Esquites — Corn Cooked with Epazote
Book: The Essential Cuisines of Mexico by Diana Kennedy (2000)

crumb: corn kernels + green chile, served in a cup like street food

The Essential Cuisines of Mexico includes “Esquites — Corn Cooked with Epazote”. Diana Kennedy wrote it (2000). Diana Kennedy revised her first three books on regional Mexican cooking into this one volume.

Differences:

Both cook loose corn kernels with fresh green chile and serve them by the spoonful. Street vendors sell esquites this way. The popular online dip chars the corn and jalapeños. It then mixes them with mayonnaise, sour cream, lime, chili powders, cilantro, queso fresco and cotija. Some cooks bake it until it bubbles. That creamy, cheesy, limey dressing tastes very different from Kennedy's plain corn with epazote.
Match: Reasonably similar, but will taste different

Online recipe

Elote Dip

Online recipe (as published / commonly shared)
6 servings · Prep 10 min · Cook 18 min · Total 28 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

Mexican street corn made into a dip. Serve it hot from the oven or cold.

For both versions, heat in a large skillet over medium-high heat:
    1 – 2 Tbsp vegetable or avocado oil

Add to the skillet and spread into an even layer:
    4 cups corn kernels (fresh or frozen) if using frozen kernels, thaw them
    2 fresh jalapeno peppers seeded and diced

Cook, without stirring, for about 3 minutes. Stir and cook another 2-3 minutes without stirring again. Set aside, off the heat.

In a mixing bowl, combine:
    1/3 cup mayonnaise
    1/3 cup sour cream
    2 Tbsp lime juice fresh is best
    1 tsp chili powder
    1/2 tsp ancho chile powder
    1/4 tsp garlic powder
    1/8 tsp cayenne pepper optional
    2 Tbsp minced cilantro

Whisk the mayo mixture until smooth.

Stir in:
    the corn and jalapeno mixture

Then stir in:
    1/2 cup crumbled queso fresco cheese

To Serve Dip Hot

Before charring the corn and jalapeno, preheat the oven to 350°F. Lightly grease an 8” cast iron skillet or similarly sized oven safe serving dish/skillet.

Spread the mixture into the skillet and top with:
    1/2 cup crumbled cotija cheese

And half of:
    1/4 tsp Tajin seasoning

Bake for 12-15 minutes, until hot and bubbly.

Sprinkle with the remaining Tajin and additional minced cilantro:
    additional cilantro for garnish

Add a squeeze of lime juice:
    additional squeeze of lime juice for garnish/serving

Then serve with tortilla chips.

To Serve Dip Cold/Room Temperature

Transfer the mixture to a serving dish/bowl. Then top with the cotija cheese, tajin seasoning, and additional minced cilantro.

Citations
- The Chunky Chef · Mexican Street Corn Dip: https://www.thechunkychef.com/mexican-street-corn-dip/
- Allrecipes · Elote Dip / Mexican Street Corn Dip: https://www.allrecipes.com/recipe/272597/mexican-street-corn-dip/
- TikTok: https://www.tiktok.com/search?q=Elote+Dip
- web writeups: https://www.google.com/search?q=Elote+Dip+recipe

Cookbook ancestor
- Affiliate: buy the book: https://www.amazon.com/dp/030758772X?tag=recipeancesto-20
- Reference: The Essential Cuisines of Mexico by Diana Kennedy (2000). Publisher: Clarkson Potter, 2009 edition, paperback, ISBN 978-0307587725.

We put this together for personal use. See the citations.

Trace receipt

Dish
Elote Dip
Match
Reasonably similar, but will taste different
Ancestor
Esquites — Corn Cooked with Epazote
Source
The Essential Cuisines of Mexico by Diana Kennedy (2000)
Differences

Both cook loose corn kernels with fresh green chile and serve them by the spoonful. Street vendors sell esquites this way. The popular online dip chars the corn and jalapeños. It then mixes them with mayonnaise, sour cream, lime, chili powders, cilantro, queso fresco and cotija. Some cooks bake it until it bubbles. That creamy, cheesy, limey dressing tastes very different from Kennedy's plain corn with epazote.

Book recipe
We do not offer this for print or share because it is not public domain. Buy or borrow the book.
Online sources
The Chunky Chef · Mexican Street Corn Dip (https://www.thechunkychef.com/mexican-street-corn-dip/)
Allrecipes · Elote Dip / Mexican Street Corn Dip (https://www.allrecipes.com/recipe/272597/mexican-street-corn-dip/)
TikTok (https://www.tiktok.com/search?q=Elote+Dip)
web writeups (https://www.google.com/search?q=Elote+Dip+recipe)
Date
Sep 2026
Source: what this book is
The Essential Cuisines of Mexico by Diana Kennedy (2000).
Diana Kennedy revised her first three books on regional Mexican cooking into this one volume.

Affiliate: buy the book

Reference: The Essential Cuisines of Mexico by Diana Kennedy (2000). Publisher: Clarkson Potter, 2009 edition, paperback, ISBN 978-0307587725.

Related

Same meal (snacks)

Same cuisine (mexican)

Same book (The Essential Cuisines of Mexico)

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