Creamy Elote Chip Dip

Elote Party Dip

This creamy elote dip recipe is a perfect party starter! It’s creamy from the greek yogurt and cream cheese base, tangy from the pickled jalapenos, and just slightly spicy from the jalapeno and cayenne pepper. Plus using fresh corn off of the cob gives each bite a little pop of sweetness to pair with a salty corn chip. It’s a truly addictive dip that’s best enjoyed in the peak of summer when the sweet corn is at it’s finest!

The Supplies

Ingredients

To make this creamy elote dip recipe, you’ll need the following ingredients:

• Greek yogurt
• Cream cheese
• Mayo
• Salt
• Cayenne pepper
• Paprika 
• Fresh jalapenos
• Pickled jalapenos 
• Pickled jalapeno juice
• Fresh corn
• Tajin
• Cotija
• Corn chips

For the exact ingredient amounts, check out the recipe card at the bottom of this page.

Equipment

In order to make this elote dip recipe, you’ll need the following pieces of equipment:

• Large mixing bowl
• Silicone spatula
• .5 quart casserole or baking dish

Frequent Recipe Questions

Can I make this recipe ahead of time? 

• A: Absolutely! Mix the dip and transfer it to an airtight container or into the casserole dish and wrap it well with plastic wrap. Refrigerate the dip until you’re ready to eat and then bake and garnish it as instructed in the recipe.

Can I substitute canned or frozen corn?

• A: Yes! If using frozen, thaw the corn in the sink before adding it to the dip. And if using canned, be sure it’s drained well. Add about 1 cup of corn to the dip to achieve the best ratio.

Is this recipe spicy?

• A: It’s not terribly spicy, even with the jalapenos and cayenne pepper. There’s a small amount of cayenne and I recommend removing the seeds and ribs of the jalapeno, which is where the pepper’s spice lives. Even a spice adverse person would be able to enjoy this recipe.

Recipe Tips

When you make this creamy elote dip recipe, here are a few tips to make sure it turns out delicious:

• To get the cream cheese softened, place it into a microwave safe bowl and microwave for about 20-30 seconds. Alternatively, you can set it out on the counter at room temperature for 1-2 hours ahead of preparing this recipe.
• If you prefer a spicier elote dip recipe, you can leave the seeds and ribs in the chopped jalapeno. Additionally, you can add another ¼ teaspoon of cayenne pepper for an additional kick!

Elote Dip Recipe Details

Mix the Elote Dip

To get this recipe started, you’ll first preheat the oven to 350°F and set out a small casserole or baking dish. Add the greek yogurt, softened cream cheese, mayonnaise, salt, paprika, and cayenne pepper to a large mixing bowl. Use a silicone spatula to mix the ingredients together to create the base of the dip. 

Add the chopped jalapenos, pickled jalapenos, pickled jalapeno juice, crumbled cotija cheese, and fresh corn to the mixing bowl. Stir to incorporate the ingredients together, coating each piece of corn in the greek yogurt mixture. Transfer the dip to the small casserole dish and use the spatula to even out the top.

Bake the Elote Dip

Once the elote dip is mixed and transferred to a baking dish, place the dish in the oven. Let the dish bake for about 15 minutes, until it’s nice and warm and begins to bubble on the sides. Remove the pan from the oven and garnish with a sprinkle of Tajin and some crumbled cotija cheese. Enjoy this dip with some corn chips and an Aperol Paloma Spritz on the side for a perfect party starter.

Do you love elote? Be sure to also sheck out these other elote inspired recipes:

• Elote Potato Salad
• Elote Chicken Burrito Bowl

If you make this spicy elote dip recipe, be sure to leave a comment or give this recipe a rating – I can’t wait to hear how it goes. As always, tag me on Instagram, TikTok, or Facebook in your photos. It makes me feel like we’re getting to cook together!

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Fourth of July

Creamy Elote Chip Dip

Author: Laura Wilkins Cooking Method: Baked Cuisine: Mexican Courses: Appetizer, Snacks

Difficulty: Beginner Prep Time 15 mins Cook Time 15 mins Total Time 30 mins

Cooking Temp: 350  F Servings: 8

Best Season: Summer

Dietary:

G Gluten Free N Nut Free V Vegetarian

Description

An elote dip recipe that's creamy and tangy. Fresh corn and jalapenos with greek yogurt, cream cheese, spices, pickled jalapenos, and cotija.

Ingredients

Scale

1/2x 1x 2x 3x

• ¹⁄₄ cup greek yogurt
• 4 ounces cream cheese, softened
• ¹⁄₂ cup mayonnaise
• ¹⁄₂ teaspoon salt
• ¹⁄₄ teaspoon cayenne pepper
• ¹⁄₂ teaspoon paprika
• ¹⁄₂ teaspoon garlic powder
• 1 fresh jalapeno, seeds removed if desired and finely chopped
• 1 tablespoon pickled jalapenos, chopped
• 1 teaspoon pickled jalapeno juice
• 1 tablespoon crumbled cotija cheese, plus more for garnish
• 2 ears of corn, removed from the cob (about 1 cup)
• Tajin, to taste
• Corn or tortilla chips, for serving

Instructions

Mix the Elote Dip

1. Preheat the oven to 350°F and set out a small casserole or baking dish.

2. In a large mixing bowl, add the greek yogurt, cream cheese, mayonnaise, salt, paprika, and cayenne pepper. Mix to incorporate the ingredients together.

3. Add the chopped jalapeno, pickled jalapeno, pickled jalapeno juice, cotija cheese, and fresh corn. Stir to incorporate the ingredients together, coating each piece of corn in the greek yogurt mixture.

4. Transfer the dip to the small casserole dish.

Bake the Elote Dip

1. Bake the elote dip until it’s warmed through and bubbly on the edges, about 15 minutes.

2. Garnish the dip with a sprinkle of Tajin, to taste, and some additional crumbled cotija cheese. Serve this dip warm with corn chips and enjoy!