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A completed Mexican street corn dip (esquites) in a brown bowl, lightly dusted with chili powder, garnished with extra cotija cheese, and topped with a fresh lime wheel in the center.

The Best Mexican Street Corn Elote Dip Recipe

This easy Mexican Street Corn Elote Dip is the ultimate party appetizer! Packed with sweet corn, cotija cheese, and a smoky sauce, ready in minutes.
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Prep Time 20 minutes
Cook Time 10 minutes
With Poblanos 5 minutes
Total Time 30 minutes
Course Appetizer, Side Dish, Snack
Cuisine Mexican
Servings 15

Ingredients
  

  • 4 Corn on the cob
  • 2 Poblano Peppers
  • 2 Jalapeño Peppers
  • 1/2 Red Onion
  • 1 Garlic Clove
  • 1 1/2 Lime
  • 1 Queso Fresco
  • 1/4 cup Cilantro
  • 1/3 cup Crema
  • 1/3 cup Mayonnaise
  • 1 tbsp Chipotle Adobo
  • 1 tsp Salt
  • 1 tbsp Tajín

Instructions
 

  • Broil corn and poblano peppers on a sheet pan at 550 degrees for 5-7 minutes
  • Cut corn off the cob
  • Peel the poblano peppers
  • Dice poblano peppers, jalapeño peppers, and onion
  • Roughly chop cilantro
  • In a large bowl add charred corn, diced poblano peppers, jalapeño peppers, onion, and cilantro
  • Squeeze the juice from one lime over the vegetables and season with salt.
  • For the dressing: In a medium bowl whisk together crema, mayonnaise, chipotle adobo, minced garlic, pinch of salt, and the juice from half of a squeezed lime.
  • Pour the dressing over the vegetables and toss until everything is evenly coated.
  • Fold in crumbled Queso Fresco then finish with a dusting of Tajín on top.
Keyword authentic mexican, dip, elote, mexican street corn, street corn