This Mexican-inspired Elote (Corn) Dip with Poblano Peppers is creamy, savory, and crunchy! Simple and fresh ingredients such as corn, sweet-mild poblano peppers, onions, and cilantro meld with spices then elevated with creamy quesadilla cheese and savory Cotija. A super delicious and creamy corn dip made in just 20 minutes!
I love this corn dip because it’s creamy yet crunchy and full of flavors. It’s the perfect dip to serve alongside tortilla chips but also as a side or topping. Very versatile!
Jump to:
- Let's start with what is ELOTE?
- Why you will love this recipe …
- Step-by-step recipe for Creamy Elote (Corn) Dip with Poblano Peppers
- Equipment
- Elote Dip Ingredients and Substitutions
- How to make Elote (Corn) Dip
- Tip: Alternative method for cooking the corn
- Make-ahead Tip!
- Variations
- Storage
- Other Latin Inspired appetizer recipes you might like
- 📖 GET THE RECIPE! 🍽️
Let's start with what is ELOTE?
While Maiz is the universal name throughout Latin America for corn. “Elote” is known as “corn on the cob” in Spanish, specifically in Mexico and Central America. In South America, corn on the cob is called “Choclo,” except in Colombia and Venezuela (my country), where we call it “Jojoto.”
In Mexico, Roasted Elote is served at town fairs or on the streets (on a stick for holding it) and typically seasoned with mayonnaise, chili, sweet and sour sauce, cilantro, and Cotija cheese, among other variations.
Mexican street Elote is such a treat! And my out-of-this-world corn dip is inspired by this delicious Mexican tradition.
Why you will love this recipe …
- It only takes about 20 minutes to make. It’s naturally gluten-free (and vegetarian)
- Perfect for make-ahead - I suggest making it the day before you plan to serve it because the flavors meld and intensify.
- Crowd-pleaser! Easy for taking to potlucks and BBQs. Perfect for Taco Tuesday!
- It uses simple ingredients.
- No-mayo - the creaminess comes from blending some of the corn (creamed corn, yum!) and from the fresh milk and cheeses.
Try this Elote (Corn) Dip with Oven-Baked Tostones (Plantains) or Oven-Baked Plantain Chips (Platananitos Horneados).
Other yummy Latin appetizer options:
Latin drinks to sip while enjoying this appetizer
- Peruvian Pisco Sour Cocktail
- Passion Fruit Margarita
- Mexican Paloma
- Brazilian Passion Fruit Caipirinha
- Alcohol-free Agua de Jamaica (the best hibiscus Agua Fresca)
Step-by-step recipe for Creamy Elote (Corn) Dip with Poblano Peppers
Equipment
- Grill
- Large skillet
- Electric blender or food processor
- Knife and chopping board
Elote Dip Ingredients and Substitutions
This Elote corn dip adds a twist to the classic ingredients in Mexican street corn with the addition of Poblano Peppers. I also substituted the mayonnaise with some milk and a portion of the corn roasted and creamed. This combination makes this corn dip still creamy but with a bit less fat.
Here is what you'll need for this amazing
Corn, Poblano, and Cheese Dip
(See the printable version of the recipe card with ingredient quantities at the bottom)
- Corn on the cob (or corn kernels if you can’t find corn on the cob)
- Poblano peppers – Adds a sweet and mild chile flavor
- Onion for extra flavor – I used yellow, but any kind works
- Garlic - for more flavor
- Extra Virgin Olive oil - for sauteing the veggies
- Quesadilla Cheese – this makes the dip creamy and cheezy
- Cotija Cheese – adding a savory aged cheese flavor with a salty-yet-milky flavor profile. It’s like the Parmesan of Mexico!
- Milk
- Chipotle Powder (or more if you like it spicier)
- Smoked Paprika – I like the smokiness it adds without the heat
- Cilantro (can’t cook without Cilantro!)
- Salt & Black Pepper
- TAKIS chips! Yes, for an extra crunch and heat, crush and sprinkle some of those deliciously spicy tortilla chips that make your eyes water, but for some reason, you just keep going back for more! (totally optional, of course!)
- Your fav Corn tortilla chips for dipping.
Don’t have corn on the cob? Not to worry, you can easily make this recipe with one of these substitute ingredients:
- Frozen or canned corn (drain well)
- Fire-roasted corn is now sold online or in the freezer section in most grocery stores right next to regular corn. You may also find fire-roasted corn in the canned veggies aisle.
How to make Elote (Corn) Dip
Grill (or roast) the Corn
- Turn your grill on. Brush the peeled corn with Olive Oil and sprinkle salt and pepper.
- Grill the corn turning regularly to cook all sides and get that charred look (about 5 minutes). Do not leave the corn unattended to avoid overcooking it and becoming dry.
- You will want the corn about three-quarters of the way done until it looks charred but moist.
- Remove from the grill and let it cool down. Remove the corn kernels from the cob using a sharp knife.
- This produces about three cups of corn kernels.
Cream some of the Grilled Corn
- Using an electric blender or food processor, puree one cup of the corn kernels until smooth (60-90 seconds). Set aside
Tip: Alternative method for cooking the corn
- Don't have a grill? You can easily pan-roast your corn if you do not have a grill.
- Heat one tablespoon of olive oil in a skillet and add the corn cobs. Let it cook, turning regularly until it gets nicely roasted and caramelized around the edges.
- You can still get some of that charred look through this stovetop method!
- Alternatively, if you have a gas stove, you can also roast the corn directly on the gas burner.
Prep the rest of the ingredients
Chop the Poblano peppers (deveined and seeded), garlic, onion, and cilantro.
- Heat 1/4 cup of Olive oil over medium heat in a large skillet.
- Add the chopped onions and cook until softened and look translucent (about 5 minutes).
- Add the chopped Poblano and Garlic and cook for another 3 minutes.
- Stir in the spices (smoked paprika, chipotle powder, salt, and pepper), and continue cooking for 1 minute to make the flavors friendly.
Finish the Corn Dip
- Add the corn kernels, creamed corn, milk, quesadilla and Cotija cheeses, and the chopped Cilantro.
- Stir and let it cook for another 5 minutes at low heat to allow the flavors to meld well through this last cooking tour.
- Taste and adjust seasonings
(Rectifique la Sazon!).
There you have it, a hot, cheesy and creamy corn dip!
Make-ahead Tip!
This dip is perfect to make-ahead. You could make it the day before you plan to serve it, as the flavors will meld and intensify.
What to serve with this Mexican-Inspired Corn Dip
- When ready to serve your delicious corn dip, grab your favorite corn tortillas for dipping. You can even sprinkle it with some crushed Takis Spicy corn tortillas on top for an extra heat kick.
- Serve as a starter while sipping a cold Passion Fruit Margarita or a Sangria.
- Serve alongside your favorite Tacos meal, like these Chimichurri Steak Tacos.
- As a burger topping or use it in wraps and quesadillas. Endless options!
I hope that you try this Mexican-inspired Elote (corn) dip!
Cheers and Buen provecho!
Variations
- Spicy - add chili pepper flakes while cooking to add some heat.
Storage
- REFRIGERATE: This corn dip is perfect for making-ahead (even the day before serving) because the flavors meld and intensify. Any leftovers should be stored in the fridge in an airtight container for up to 4 days.
- CAN YOU FREEZE IT? This dip does NOT freeze well. But you can easily repurpose any leftovers in other dishes like quesadillas, wraps, or burgers as a topping.
Many possibilities!
Other Latin Inspired appetizer recipes you might like
📖 GET THE RECIPE! 🍽️
Creamy Elote (Corn) Dip with Poblano Peppers Recipe
- Prep Time: 5 minutes
- 5 minutes: Grilling
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 cups 1x
- Category: Appetizers
- Method: Cooking
- Cuisine: Mexican
Description
This Mexican-inspired Elote (Corn) Dip with Poblano Peppers is creamy, savory, and crunchy! Simple and fresh ingredients such as corn, sweet-mild poblano peppers, onions, and cilantro meld with spices then elevated with creamy quesadilla cheese and savory Cotija. A super delicious corn dip!
Ingredients
- 4 ears of corn (or 3 cups of corn kernels if you can’t find corn on the cob). See NOTES.
- 2 Poblano peppers - Adds a sweet and mild chile flavor
- 1 Medium size Onion for extra flavor - I used yellow, but any kind works
- 3 Garlic cloves - for more flavor
- 1/4 cup of Extra Virgin Olive oil - for sauteing the veggies
- 1 cup of Quesadilla Cheese - this makes the dip creamy and cheezy
- 1/2 cup of Cotija Cheese - adds a savory aged cheese flavor with a salty-yet-milky flavor profile. It’s like the Parmesan of Mexico!
- 1 Cup of Milk
- 1/2 teaspoon of Chipotle Powder (or more if you like it spicier)
- 2 teaspoons of Smoked Paprika - I like the smokiness it adds without the heat
- 1/4 cup of Chopped Cilantro (can’t go without Cilantro!)
- 2 teaspoons of Salt
- 1 teaspoon of Black Pepper
- Takis spicy tortilla chips for an extra crunchy dip topping and heat (totally optional!)
Your favorite corn chips for dipping.
Instructions
Grill (or roast) the corn
- Turn your grill on. Brush the peeled corn with Olive Oil and sprinkle salt and pepper. Grill the corn turning regularly to cook all sides and get that charred look (about 5 minutes). Do not leave the corn unattended to avoid overcooking it and becoming dry.
- You will want the corn about three-quarters of the way done until it looks charred but moist.
- Remove from the grill and let it cool down. Remove the corn kernels from the cob using a sharp knife.
This produces about three cups of corn kernels. - Using an electric blender or food processor, puree one cup of the corn kernels until smooth (60-90 seconds). Set aside
Prep the rest of your ingredients and finish the corn dip.
- Chop the Poblano peppers (deveined and seeded), garlic, onion, and cilantro.
- Heat 1/4 cup of Olive oil over medium heat in a large skillet. Add the chopped onions and cook until softened and look translucent (about 5 minutes).
- Add the Poblano and Garlic and cook for another 3 minutes. Stir in the spices (smoked paprika, chipotle powder, salt, and pepper), and continue cooking for 1 minute to make the flavors friendly.
-
Add corn kernels, creamed corn, milk, quesadilla and Cotija cheeses, and chopped Cilantro. Stir and let it cook for another 5 minutes at low heat to allow the flavors to meld well through this last cooking tour.
Taste and adjust seasonings (Rectifique la Sazon!). Enjoy!
Notes
- You can easily pan-roast your corn if you do not have a grill: Heat one tablespoon of olive oil in a skillet and add the corn. Let it cook, turning regularly until it gets nicely roasted and caramelized around the edges. You can still get some of that charred look through this stovetop method. Alternatively, if you have a gas stove, you can also roast the corn directly on the gas burner.
- This dip is perfect for the make-ahead. You could make it the day before you plan to serve it, as the flavors will meld and intensify.
- You can sprinkle with some crushed Takis Spicy corn tortillas for an extra heat kick (totally optional)
- Serve alongside your favorite Tacos, like these Chimichurri Steak Tacos. As a burger topping or use it in wraps and quesadillas.
- Don’t have corn on the cob? You can easily make your Elote dip recipe with frozen or canned corn (drain well).
Fire-roasted corn is now sold online or in the freezer section in most grocery stores right next to the regular corn. You may also find fire-roasted corn in the canned veggies aisle. - Storage: Any leftovers should be stored in the fridge in an airtight container for up to 4 days.
Nutrition
- Serving Size: Heaping scoop
- Calories: 76
- Sugar: 2.7 g
- Sodium: 308.2 mg
- Fat: 4.8 g
- Carbohydrates: 6.7 g
- Fiber: 0.9 g
- Protein: 2.9 g
Tisha says
The flavor combo is incredible! The recipe was easy to follow and turned out great!
Juyali (ju-ja-lee) says
That's what I strive for and love to hear! Thank you for the feedback, Tisha! ❤️😊
Agnieszka says
Our family loved this corn dip! They wanted something other than salsa and this turned out so good they asked for it again.
Juyali (ju-ja-lee) says
That's great, Agnieszka! Nothing like a little variation from the typical salsa snacking. So happy your family loved it. ❤️😊
Krystle says
This is SO good. My BF and I almost finished it off. I love that its super cheesy and not too spicy.
Juyali (ju-ja-lee) says
Hi Krystle! Sounds like it was the perfect way to enjoy time with your BF. I bet she'll want you to cook again next time. 😉
Happy you both liked it. Thanks!
Liz says
This was perfect for our last corn on the cob of the summer! Such a delectable dip with just the right amount of heat!
Juyali (ju-ja-lee) says
Hi Liz,
Glad you found a different use for summer corn. Nothing like starting out with fresh and seasonal produce. So happy you liked the corn dip!
Agree with you that the Poblano is just the righ touch of heat. Thanks for leaving a review! 😊
Amy says
Really delicious! such a crowd pleaser too. Everyone really enjoyed it
Juyali (ju-ja-lee) says
Great! So glad you everyone loved it. 🙂
Claudia Cristina Ciorteanu says
I’ve tried the creamy elote dip with poblano peppers, and it’s delicious! A perfect blend of flavors.
Juyali (ju-ja-lee) says
Woah, high-five for loving the flavor combo!✋😊 Thank you, Claudia!
Nicole says
This elote corn dip with creamy and so flavorful. The addition of poblano peppers was exactly what this needed to elevate the dish. The recipe was easy to follow and did not take long to prep at all!
Juyali (ju-ja-lee) says
Hi Nicole,
That's awesome! I'm so glad the poblanos added that extra kick to the elote dip. Thanks for trying the recipe!
Liz says
So delicious with the perfect amount of heat. Our dinner guests raved about your recipe!
Juyali (ju-ja-lee) says
Oh snap! Your dinner party was a total hit! I'm so stoked your guests loved the elote dip. 😎 Thanks for trying it and leaving a comment!
Adriana says
the perfect corn dip for any occasion!
Juyali (ju-ja-lee) says
Thanks, Adriana!
Sonja says
You just provided me with the perfect weekend start recipe to feed my sweetcorn addiction! This dip is so perfect with the fresh grilled corn, creamy cheese and peppers, I simply could not stop munching it. Had it with both tortilla chips and freshly baked bread, because I can and it was perfect for starting that weekend feeling after a busy work day.
Juyali (ju-ja-lee) says
Yay! This is the ultimate compliment! This review made my day. So happy it was the perfect ending to your work week. 🎉
Thank you for sharing your experience, Sonja! ❤️
Nora says
Served this yummy dip with Tacos. All our friends loved it! Thanks!
Juyali (ju-ja-lee) says
Hi Nora,
That's fantastic! So happy to hear it was a hit with your taco night!
Stephanie says
Oh la la! This is one of those appetizer recipes I'll make often. Grilling the corn and all the seasonings take this dish to a new level. I served it straight out of my cast iron skillet so it also looked nice on the appetizer table.
Juyali (ju-ja-lee) says
Wow, "Oh la la" is high praise indeed! Thank you! The cast iron skillet presentation sounds fantastic - love that. 💕
Sherry says
I made this dip over the weekend for a get-together we were having, and it was a hit!
Juyali (ju-ja-lee) says
Hi Sherry,
This Elote Dip is a crowd-pleaser for sure. So glad your dip was a hit!
Gloria says
We LOVE Mexican food. This dip will be a hit at any party this summer. Roasting corn is the best way to enjoy it.
Juyali (ju-ja-lee) says
Hi Gloria,
You had me at 'We LOVE Mexican food'! And yes, roasting the corn is a total game-changer - it adds a smoky depth that'll have everyone coming for seconds (and thirds!).
So glad you liked it!
Nicole says
This dip is a flavor packed hit! The perfect appetizer when we are grilling!
Juyali (ju-ja-lee) says
Flavor-packed hit, you say? Love it. This Elote Dip is definitely a grilling must-have!
Sarah says
What do you do with the milk? I see it as an ingredient, but it's never mentioned in the recipe.
Juyali (ju-ja-lee) says
Hi Sarah,
Thank you so much for catching that! 😊 I’ve updated the instructions to show where to add the milk. I really appreciate your help!
Ashley says
This dip is so delicious! Everyone always requests it when I'm in charge of bringing the appetizer--and I love the addition of Takis on top. So yummy!
Juyali (ju-ja-lee) says
Hi Ashley,
So happy it's a hit! This dip is irresistible – no wonder it disappears so fast. Thanks for trying the recipe! 🙂