Elote Dip (Esquites)
This Elote Dip (Esquites) is just like eating Mexican street Corn, but in dip form! This dish is an easy summer dip, or side salad, with roasted corn, garlic, cotija cheese, a creamy dressing, lime juice, cilantro, and red onion. It is a bit creamy, super dreamy, and very fresh.
If you want a really creamy dip, you can add more sour cream to this recipe, but I wanted to make something that was big on flavor without feeling overly heavy, so I only added a bit of sour cream to bring this all together. Right now summer seasonal vegetables are plentiful, so let’s let them shine! Here is my video of Elote Dip!
Is this Elote Dip similar to Esquites?
Yes, In Mexico they call this dish “Esquites”, which is all the ingredients of Elote (Mexican Street Corn) in a cup. It is a lot easier to make since you can make it with frozen corn!
Elote Dip makes a great Side Salad
This Elote Dip is a must for any summer BBQ. I recently made this for my friend’s birthday party, and everyone was raving about it. My friend got Mexican food catered for the party, but I asked if she wanted me to bring something and she said yes. So I went with the theme and brought this dip. It was SO good!
What is elote made of?
Elote means “corn on the cob” in Spanish. It is frequently eaten slathered with creamy mayo, chili powder, cotija cheese, lime juice, and cilantro. It’s messy to eat but sooo worth it. This Elote Dip combines all of those delicious flavors into one dip.
What is Cotija cheese similar to?
Fresh cotija cheese is similar to feta cheese and aged cotija cheese is similar to parmesan cheese.
INGREDIENTS
- 32 oz Frozen Corn
- 2 tbsp Butter
- 1/2 cup Cotija Cheese
- 2 tbsp Cilantro finely diced
- 4 Garlic Cloves finely diced
- 1/4 cup Red Onion very finely diced
- 1 Lime
- 1/2 tsp Chipotle Pepper Powder
- 1/4 tsp Cumin
- 1/4 cup Canned Poblano Pepper, chopped up or use one finely chopped jalapeño without the seeds for an extra kick
- 1/3 cup Sour Cream
- 3 tablespoons of Mayonnaise
INSTRUCTIONS
- In a saute pan, heat the butter. Once melted, add the corn and cook it on medium low heat until you start get some color on the kernel.
- Once corn is looking a little golden, add the finely diced garlic and cook until garlic is fragrant.
- Add the corn to a large bowl, and let cool slightly.
- Add the remaining ingredients and mix it all up. Taste it and decide if you want to add a bit more of anything. Put it in a serving bowl and store in the fridge until you are ready to serve it.
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Elote Dip
Equipment
- 1 Large Bowl
- 1 Saute Pan
Ingredients
- 32 oz Frozen Corn
- 2 tbsp Butter
- 1/2 cup Cotija Cheese
- 2 tbsp Cilantro finely diced
- 4 Garlic Cloves finely diced
- 1/4 cup Red Onion very finely diced
- 1 Lime
- 1/2 tsp Chipotle Pepper Powder see notes below
- 1/4 tsp Cumin
- 1/4 cup Canned Poblano Pepper, chopped up or use one finely chopped jalapeño without the seeds for an extra kick
- 1/3 cup Sour Cream
Instructions
- In a saute pan, heat the butter. Once melted, add the corn and cook it on medium low heat until you start get some color on the kernel, about 6-7 minutes
- Once corn is becoming golden, add the finely diced garlic and cook until garlic is fragrant.
- Add the corn to a large bowl, and let cool slightly.
- Add the remaining ingredients and mix it all up. Taste it and decide if you want to add a bit more of anything. Put it in a serving bowl and store in the fridge until you are ready to serve it.
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