Oven-roasted corn, hot sauce, cotija cheese and all the right spices come together in this creamy Roasted Corn Elotes Dip. Your favorite Mexican street corn flavor in a scoopable, irresistible dip.
Roasted Street Corn Dip
If you like Mexican Street Corn, you’re going to love this easy to eat, scoopably delicious Roasted Corn Elotes Dip. Oven-roasted corn in a hot, creamy, spicy sauce topped with cotija cheese, fresh cilantro and a sprinkle of chili powder. Grab a tortilla chip and dive in, friends. It’s so delicious!
Natural Sweetness
Roasting or grilling corn releases its natural, crisp sweetness. I always roast or grill the corn for my Creamy Corn Chowder, my Grilled Corn Salsa recipe, and this Pesto Rice Salad. It just adds so much flavor and enhances the overall experience.
Traditional elotes take roasted or grilled corn slathered with a mixture of mayonnaise, lime juice, and chili powder. This dish brings all those flavors together in an easy to make, easy to enjoy dip that is always a huge hit at parties. I can’t wait for you to try it!
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- Fresh or frozen whole corn kernels
- Kosher salt, divided
- Fresh cracked black pepper
- Minced garlic
- Mayonnaise
- Cholula hot sauce
- Fresh lime juice
- Granulated sugar
- Cotija cheese
- Chili powder, for garnishing
- Chopped fresh cilantro, for garnishing
- Tortilla chips, for serving
Supplies:
How to Make Roasted Corn Elotes Dip
- Preheat oven to 450°F. Line a rimmed baking sheet with foil and spray with non-stick cooking spray.
- Spread the corn kernels in an even layer on the prepared sheet pan. Sprinkling evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Bake on the top rack of the oven for 15-20 minutes, shaking the pan and stirring the kernels halfway through the baking time, until the kernels start to turn brown in spots.
- Remove from oven, but leave the oven on. Let the kernels rest for 5 minutes.
- In a large mixing bowl, whisk together the mayonnaise, minced garlic, hot sauce, lime juice, sugar and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Add the roasted corn kernels to the bowl with the mayonnaise mixture and stir to combine well.
- Stir in 1/2 cup of the crumbled cotija cheese.
- Transfer the corn mixture to a 1.5 quart baking dish and garnish with the remaining 1/4 cup cotija cheese.
- Place the baking dish in the hot oven and bake for 10-15 minutes or until browning on top and bubbling around the edges.
- Garnish with a sprinkle of chili powder and the chopped cilantro. Serve with chips for dipping.
Storage
Store leftovers in an airtight container in the refrigerator for 3-4 days. To reheat leftovers, microwave in small portions in 30 second intervals until heated through.
The Best Party Dip Recipes
Whether it’s the holidays, game days, or family get togethers, if there’s a party, there’s a dip for that! The Best Party Dip Recipes are easy, delicious and guaranteed crowd pleasers.
If you make this Roasted Corn Elotes Dip, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 
I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Roasted Corn Elotes Dip
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings
Description
Oven-roasted corn, hot sauce, cotija cheese and all the right spices come together in this creamy Roasted Corn Elotes Dip. Your favorite Mexican street corn flavor in a scoopable, irresistible dip.
Ingredients
- 4 cups fresh or frozen whole corn kernels
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon fresh cracked black pepper, divided
- 2 cloves garlic, minced
- 1 cup mayonnaise
- 1 tablespoon Cholula hot sauce
- 2 tablespoons fresh lime juice
- 1 teaspoon granulated sugar
- 3/4 cup crumbled cotija cheese, divided
- Sprinkle of chili powder, for garnishing
- 1 tablespoon chopped fresh cilantro, for garnishing
- Tortilla chips, for serving
Instructions
- Preheat oven to 450°F. Line a rimmed baking sheet with foil and spray with non-stick cooking spray.
- Spread the corn kernels in an even layer on the prepared sheet pan. Sprinkling evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Bake on the top rack of the oven for 15-20 minutes, shaking the pan and stirring the kernels halfway through the baking time, until the kernels start to turn brown in spots.
- Remove from oven, but leave the oven on. Let the kernels rest for 5 minutes.
- In a large mixing bowl, whisk together the mayonnaise, minced garlic, hot sauce, lime juice, sugar and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Add the roasted corn kernels to the bowl with the mayonnaise mixture and stir to combine well. Stir in 1/2 cup of the crumbled cotija cheese.
- Transfer the corn mixture to a 1.5 quart baking dish and garnish with the remaining 1/4 cup cotija cheese.
- Place the baking dish in the hot oven and bake for 10-15 minutes or until browning on top and bubbling around the edges.
- Garnish with a sprinkle of chili powder and the chopped cilantro. Serve with chips for dipping.
