Elote Dip

I’m not being dramatic when I say this elote dip disappears first at every single family gathering, every single time. This is my brother-in-law’s recipe that I’ve now stolen and am sharing with YOU (sorry, Blaise). Smoky, creamy, a little spicy, and loaded with flavor… this one never misses.

Watch Me Make It

How to Make Elote Dip

There are no strict measurements for this elote dip recipe, just a general guide and a little trust in your taste buds. Which, in my opinion, is exactly how the best recipes are made.

1. Fire-roast the peppers: Roast the pasilla, poblano, yellow chiles, and jalapeño over an open flame or under a broiler until charred and blistered.
2. Prep the peppers: Let them cool slightly, then remove the seeds and dice into small pieces.
3. Cook the corn (if needed): If you’re not grilling fresh corn, char your corn in a hot cast iron pan until golden with some crisp edges.
4. Build the base: In a large bowl, combine the corn, diced peppers, onion, and cilantro.
5. Add the creamy elements: Start with a spoonful of mayo, a handful of cheese, a sprinkle of Tajín, and a squeeze of lime. I also like to add extra paprika and even a little lime zest.
6. Taste and adjust: This is the most important step. Keep adding mayo, cheese, Tajín, and lime juice a little at a time until it tastes perfect to you. You’re looking for creamy, bright, slightly smoky, with just the right amount of heat.

What to Serve with Elote Dip

Elote Dip is the ultimate warm-weather snack. I serve mine with any kind of chip I can find, but I’m partial to the Trader Joe’s Corn Dippers. It’s also a great addition to tacos!

To drink, there is no better pairing than a Classic Margarita. Or turn up the heat with my classic Spicy Margarita. If you really REALLY love elote, try my Elote Margarita.