COOK recipe

How to Make People Think The Elote Man Lives in Your Kitchen

If you haven’t tried elote yet, then you probably live under a rock! This street corn delicacy is truly a one of a kind dish that naturally brings people together. As a result, one can find an elote man on the streets of LA (or in Mexico), where crowds of friends and family are lined up waiting to eat this savory treat.

The mixture of the crunchy yet soft texture of the corn makes for a delightful bite every time. While the taste of the salty yet sweet corn mixture is almost too perfect. The sweetness from the corn mixed with savory butter, cheese, mayonnaise, and chile powder is a match made in heaven! Just top it off with lime and you got the perfect snack to eat on a summer day.

And although you might not actually have an elote man living in your kitchen, with this recipe your guests are going to question if you went out and bought the dish straight from the man himself. Additionally, while elote is traditionally eaten on the cob, this recipe is an updated and mess-free version of the OG elote dish. We took the original elote recipe and created a dip from it. This is for all the chips and dip lovers out there!

Let’s get started!

Roasted Mexican Street Corn Dip

This Roasted Mexican Street Corn Dip by Chef Tom Fraker is filled with the traditional elote toppings, including butter, mayonnaise, cheese, chile powder and sour cream.
Course Side Dish
Cuisine Mexican
Servings 4 servings


Corn Dip:

  • 6 ears Fresh corn husks still attached
  • 4 tablespoons unsalted butter
  • 6 tablespoons mayonnaise
  • 2 tablespoons all-purpose flour
  • 1/2 cup milk
  • 1/4 cup heavy cream
  • 1 1/2 cup Monterey Jack Cheese shredded
  • 1/2 teaspoon Melissa’s Red Hatch Chile Powder
  • 1/2 teaspoon Melissa's Green Hatch Chile Powder
  • 1/2 cup fresh cilantro chopped
  • 1/2 cup Cotija cheese crumbled
  • 1/3 cup sour cream

For garnish:

  • 3 tablespoons heavy cream
  • 2 limes cut into wedges
  • Corn tortilla chips


  • Preheat the oven to 350ºF.
  • Place the corn on a baking sheet and roast in the oven for 25 minutes. When cool enough to handle, scrape the kernels from the cobs.
  • In a saucepan, melt the butter and add the corn. Stir in the mayonnaise, flour, milk, and cream. Simmer for 2 minutes. Stir in the Jack cheese and simmer for 3-4 minutes until it is completely melted. Stir in the Hatch Chile powders.
  • Arrange the chips on a platter and top with the dip. Sprinkle with the cilantro and cotija cheese. Mix together the sour cream and heavy cream and drizzle over the top. Serve with the lime wedges.
Keyword Corn Dip
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