This Elote Dip recipe takes a modern twist on classic ingredients. We're talking creamy Greek yogurt, fresh seasonal corn, and crumbly cotija cheese, all perfectly seasoned with a touch of ancho chili for a smoky depth.
There's something about the sight of overflowing corn bins at the market that screams summer. Those vibrant yellow ears promise barbecues, picnics, and the carefree joy of the season. Yay, summer is here!
This recipe was inspired by Trader Joe's Everything And the Elote Greek Style Yogurt Dip.
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Ingredients You'll Need
- Elote (corn): Fresh corn on the cob brings out the best flavor, but if using frozen fire-roasted corn, make sure to thaw and remove any liquid before adding it to the ingredients.
- Greek yogurt: It is important to use Greek-style or whole-milk yogurt. Using any other type of yogurt won't yield the same creamy mouthfeel.
- Cotija cheese: It is often referred to as the parmesan of Mexico because it is crumbly, aged, and has a wonderful umami flavor.
- White corn tortillas: While the Trader Joe's version contains masa, there's no need to buy masa flour or the dough. All you need are two corn tortillas.
- Spices: Smoke paprika, ancho chili, granulated garlic, onion powder, oregano, salt, and pepper will give this elote dip all the flavor.
- Lime: Will add a nice tang and complement the spices.
See the recipe card for quantities.
How to Make Elote Dip
First, we'll grill the corn for smoky depth. Second, we'll craft a special "masa paste" to capture that authentic street corn flavor. Third, we'll combine everything with creamy yogurt, cheese, and spices.
- Step 1: Grill two medium ears of corn with olive oil or butter and a sprinkle of salt and pepper. While the corn is cooking, make the "masa paste".
- Step 2: Make the "masa paste" by tearing 2 white corn tortillas and placing them into a small bowl. Add ½ cup boiling water. Let rest for 2 minutes.
- Step 3: Transfer the corn tortillas with the water to a blender.
- Step 4: Blend for 45 seconds or until a paste forms.
- Step 5: Whisk the yogurt, masa paste, spices, and lime juice in a mixing bowl.
- The dip should be thick and creamy.
Finally, cut the corn off the cob and add it to the seasoned yogurt. Add cotija cheese and mix to combine.
Substitutions & Variations
Here are a few suggestions for your elote dip to make it perfect.
- Want to turn up the heat? Add a diced jalapeño with the spices for a spicy kick.
- Short on fresh corn? No problem! Substitute 1 can (drained) of corn or 1 cup of thawed frozen corn for the fresh ears.
- Craving ultra-creamy elote dip? Fold in ¼ cup of mayonnaise for a richer, creamier texture and a touch of that classic street corn flavor.
Storing Leftovers
Refrigerate: Place any leftovers in an air-tight container. It will stay fresh for up to 4 days.
Freezing not recommended: Elote dip doesn't freeze well because of the dairy content. The texture and flavor can be compromised upon thawing.
More Crave-Worthy Recipes
- Maple Balsamic Grilled Broccoli with Pecorino
- Grilled Za'atar Chicken Thighs
- Spicy Roasted Poblano Potato Salad
- Beet Salad with Goat Cheese and Balsamic Vinaigrette
Elote Greek Yogurt Dip Recipe
Indulge in the flavors of summer with this delicious Elote Dip recipe. Creamy Greek yogurt, fresh corn, and cotija cheese.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 People 1x
- Category: Appetizer, Dips, Sides
- Cuisine: American, Mexican
Ingredients
- 2 medium ears of corn
- olive oil, salt, and pepper as desired to cook the corn
- 2 white corn tortillas
- ½ cup boiling water
- 2 cups whole milk Greek yogurt
- 2 teaspoons granulated garlic
- 1 teaspoon ancho chili powder
- 1 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- ¼ teaspoon black pepper
- 1 teaspoon sea salt
- 3 tablespoons lemon juice (1-2 large limes)
- ½ cup cotija cheese
- fresh chopped cilantro for garnish (optional)
Instructions
Grill the Corn
- Shuck the corn completely, removing all the husks and silks. Brush the corn with olive oil or melted butter and sprinkle with salt and pepper.
- Cook for 10-15 minutes, turning occasionally, until the kernels are tender and have nice char marks.
Masa Paste
- Make the "masa paste" by tearing 2 white corn tortillas and placing them into a small bowl.
- Add ½ cup boiling water. Let rest for 2 minutes.
- Transfer the corn tortillas with the water to a blender.
- Blend for 45 seconds or until a paste forms.
Putting it All Together
- In a large bowl, whisk together the yogurt, masa paste, spices, and lime juice. Be sure to whisk well to break up any yogurt clumps and create a smooth, dreamy dip.
- Finally, cut the corn off the cob and add it to the seasoned yogurt. Add cotija cheese and fold to combine.
- Garnish with fresh cilantro, corn, and cotija cheese (optional).
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