Elote Corn Dip

<10 Mins Prep Time
<30 Mins Cook Time

Indulge in the true flavors of Mexico with our Elote Corn Dip paired with Stonefire® Original Naan Triangles. This dip boasts a rich blend of buttery corn, creamy mayo, sour cream, cotija cheese, and vibrant ingredients like red onion, cilantro, garlic, jalapeño, lime, and Tajin seasoning. The Stonefire® Original Naan Triangles add a satisfying crunch and a subtle charm to the dip. You can also customize them with your favorite seasonings to enhance the flavor.


  • 4 cups of frozen or fresh corn kernels
  • 1 tablespoon of butter
  • 1/2 cup of mayonnaise
  • 1/2 cup of sour cream or greek yogurt
  • 1/2 cup of crumbled cotija cheese (you can substitute with feta cheese)
  • 1/4 cup of finely chopped red onion
  • 1/4 cup of finely chopped fresh cilantro
  • 2 cloves of garlic, minced
  • 1 jalapeño pepper, seeded and finely chopped
  • Juice of 1 lime
  • 1 teaspoon of Tajin seasoning (or sub chili powder)
  • Salt and pepper to taste
  • Additional cotija cheese, cilantro, chives, and Tajin seasoning/ chili powder for garnish

For Stonefire naan triangles:

  • 1 Package of Stonefire Original Naan, cut into triangles
  • Olive oil or melted butter, for brushing
  • Tajin seasoning, optional


  1. For the Stonefire naan triangles: Preheat the oven to 425 F. Add the Stonefire naan triangles to a baking sheet. Brush triangles with melted butter or oil. Sprinkle with Tajin seasoning or chili powder, if desired. Bake for 5-8 min or until slightly crispy.
  2. For the elote dip: Heat the butter in a large skillet over medium heat. Add the corn kernels and sauté for about 5-6 minutes until they start to brown slightly. Remove from heat and let cool.
  3. In a large mixing bowl, combine the mayonnaise, sour cream, cotija cheese, red onion, cilantro, garlic, jalapeño pepper, lime juice, chili powder, cumin, salt, and pepper. Stir until well combined.
  4. Add the cooled corn kernels to the mixture and gently fold them in until they are evenly coated.
  5. Transfer the dip to a serving dish and smooth the top with a spatula. Garnish the dip with additional cotija cheese, sliced jalapeno, chopped cilantro, and a sprinkle of chili powder.
  6. Serve the Elote Corn Dip with Stonefire® Original Naan triangles on the side for dipping.

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