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This easy and healthy Elote Dip Recipe is a crowd pleasing side dish. If you love the flavors of Mexican Street Corn, you’ve got to give this Mexican Corn Dip recipe a try!
Whether you’re needing a delicious app for a happy hour celebration or celebrating Cinco de Mayo with friends, this is an easy recipe that always pleases a crowd.
If you’ve been to my site before, you know that I like to lighten up otherwise unhealthy recipes.This Mexican Street Corn Dip uses Greek yogurt instead of sour cream, mayonnaise, or cream cheese – but the results are just as creamy and binge worthy and your body will appreciate the boost of protein.
Where’s the recipe?
I receive a lot of questions about my recipes. In an effort to help all of my readers, I like to give a lot of information in my posts.
In this post you’ll find ingredient information, detailed cooking instructions, recipe tips, and healthy eating plan information. If you’d like to jump to the recipe with ingredients, measurements, and instructions, please scroll down to the bottom of the page where you’ll find the easy to print recipe for this Easy & Healthy Elote Dip with no mayonnaise.
Ingredients in this Elote Corn Dip
- Sweet Corn kernels: Canned whole corn kernels work great for this recipe, but you can also use frozen corn, or fresh corn kernels that have been shucked from an ear of corn.
- Butter: This is used to sauté the corn. You can use another fat like olive oil if you prefer.
- Cotija cheese: This is an aged Mexican white cheese, not to be confused with queso fresco. Cotija has a salty, milky flavor that is perfect for this dip. If you can’t find cojita in your area, feel free to use whatever your favorite cheese is. I’ve used both feta cheese and pepper jack cheese in a pinch and it was delicious.
- Greek yogurt: This is a healthy substitute for the mayo or sour cream that you usually find with elote.
- Cottage Cheese: Hold on, hear me out. I am not a fan of cottage cheese on it’s own, but, when you blend it together with Greek yogurt, you save so many calories without sacrificing creaminess or flavor.
- Parsley: Fresh parsley is best, and looks beautiful when added as a garnish.
- Lime juice: Fresh squeezed is always my favorite, but if you have bottled, that’s ok too.
- Chili powder
- Garlic powder
Optional Toppings:
- Fresh cilantro
- Fresh lime juice
- Tajin Seasoning
- Lime Zest
Directions for this Easy Elote Corn Dip:
- Roast the corn: In a medium sized cast iron skillet or frying pan set over medium heat, melt the butter and add in the corn.
- Cook: Cook the corn for 10 minutes, stirring occasionally, or until the corn has started to char on some pieces. The roasted corn taste of this recipe is what makes it so delicious.
- Remove: Remove the corn from the heat and transfer to a medium bowl. Allow the corn to cool for a few minutes before adding the remaining ingredients.
- Mix it all up: Add in the rest of the ingredients and stir together well. Season with salt and pepper to taste.
- Enjoy: Enjoy with warm tortilla chips!
Recipe tips
- If corn is in season, fresh corn cut off the cob is so delicious! I really like to grill mine for this recipe. You could also place the corn kernels on a baking sheet and broil on low for 5-10 minutes, stirring a few times in between. If you’re broiling something, don’t step away from the oven–it will quickly char your food.
- You can store this in an air tight container for up to 3 days in the fridge.
- If you really don’t want to use the Greek yogurt and cottage cheese, you can use mayo instead-keep in mind that this recipe won’t be 21 Day Fix/Portion Fix friendly if you do that.
- If you’d rather leave out the cheese, this recipe will taste just as delicious!
- I do not love freezing this recipe. I feel like the creamy ingredients don’t thaw well. You can definitely cook and freeze the corn and spices ahead of time, though.
- Looking for spice? I love drizzling hot sauce on this before eating!
- Grocery stores in different parts of the country have different offerings in different sections. Ask your store manager where to find Cojita cheese for this recipe if it’s not with the other cheeses.
- Serve with corn chips, tortilla chips, or veggies.
Healthy Eating Plans
The healthy ingredients in this recipe make it perfect for any healthy eating plan!
Portion Fix/21 Day Fix
- Container counts for the entire recipe (I give you this count in case you change something in the recipe-it will make it a little easier to recalculate your containers): 3 yellow containers, 6 teaspoons, 1 blue container, 1 red container
- Recipe serves 6
- Container counts per 2/3 cup serving: Count each serving 1/2 yellow container, 1 tsp, 1/6 blue container, 1/6 red container.
If you just have one serving, and don’t eat this often, I’d skip counting the 1/6 of the blue and red.
Weight Watchers
2 Points per serving on the 2023 Plan when using fat free cottage cheese and Greek yogurt. You may need to use less of these ingredients in the recipe because the fat free dairy if going to be a little more watery than the full or reduced fat versions.
2B Mindset
- This is a recipe that I’d eat with lunch and use veggies to dip in, or fill baby bell peppers with the elote dip to get veggies in!
More healthy Mexican recipes
- Healthy Green Chili Chicken
- Vegetarian Mexican Casserole
- Easy Homemade Salsa
- Spicy Mexican Meatloaf
- How to make Polenta
- Calabacitas Tacos
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Healthy Elote Dip
Approximate Serving Size: about 2/3 cup
Servings 6
This easy Elote Dip is a crowd pleasing side dish, and uses protein packed Greek yogurt and blended cottage cheese instead of mayo. If you love traditional Mexican Street Corn you've got to give this recipe a try!
Equipment
- Enameled Cast Iron Pan
- Mixing Bowls
- Vitamix Blender
Ingredients
- 2 tbsp butter
- 2 15 oz corn, canned (about 3 cups corn)
- â…“ cup Cotija cheese
- 6 tbsp Greek yogurt
- 6 tbsp cottage cheese blended together with the yogurt, so there are no chunks
- 2 tbsp fresh parsley chopped
- 1 lime juiced
- 1 tsp chili powder
- ½ tsp garlic powder
Instructions
- In a medium sized cast iron skillet or frying pan set over medium heat, melt the butter and add in the corn. 2 tbsp butter 2 15 oz corn, canned
- Cook the corn for 10 minutes, stirring occasionally, or until the corn has started to char on some pieces. The roasted corn taste of this recipe is what makes it so delicious.
- Remove the corn from the heat and transfer to a medium bowl. Allow the corn to cool for a few minutes before adding the remaining ingredients.
- Add in the rest of the ingredients and stir together well. Season with salt and pepper to taste. 1/3 cup Cotija cheese 6 tbsp Greek yogurt 6 tbsp cottage cheese 2 tbsp fresh parsley 1 lime 1 tsp chili powder 1/2 tsp garlic powder
- Enjoy with warm tortilla chips!
Notes
Recipe tips
- If corn is in season, fresh corn cut off the cob is so delicious! I really like to grill mine for this recipe. You could also place the corn kernels on a baking sheet and broil on low for 5-10 minutes, stirring a few times in between. If you’re broiling something, don’t step away from the oven–it will quickly char your food.
- You can store this in an air tight container for up to 3 days in the fridge.
- If you really don’t want to use the Greek yogurt and cottage cheese, you can use mayo instead-keep in mind that this recipe won’t be 21 Day Fix/Portion Fix friendly if you do that.
- If you’d rather leave out the cheese, this recipe will taste just as delicious!
- I do not love freezing this recipe. I feel like the creamy ingredients don’t thaw well. You can definitely cook and freeze the corn and spices ahead of time, though.Â
- Looking for spice? I love drizzling hot sauce on this before eating!
- Grocery stores in different parts of the country have different offerings in different sections. Ask your store manager where to find Cojita cheese for this recipe if it’s not with the other cheeses.
- Serve with corn chips, tortilla chips, or veggies.
- Container counts for the entire recipe (I give you this count in case you change something in the recipe-it will make it a little easier to recalculate your containers): 3 yellow containers, 6 teaspoons, 1 blue container, 1 red container
- Recipe serves 6
- Container counts per 2/3 cup serving: Count each serving 1/2 yellow container, 1 tsp, 1/6 blue container, 1/6 red container.
- This is a recipe that I’d eat with lunch and use veggies to dip in, or fill baby bell peppers with the elote dip to get veggies in!
Nutrition
Calories: 219kcal | Carbohydrates: 16.3g | Protein: 23.5g | Fat: 6.7g | Saturated Fat: 3.9g | Cholesterol: 19mg | Sodium: 271mg | Potassium: 180mg | Fiber: 1.6g | Sugar: 6.9g | Calcium: 213mg | Iron: 2mg
Make This Recipe?
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This was delicious! I used cilantro instead of parsley and am excited to have this for lunches for the rest of the week!