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Easy Smoky Grilled Corn and Bacon Elote Dip Recipe

smoky grilled corn and bacon elote dip - featured image
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A creamy, smoky, and tangy elote dip made with charred grilled corn, crispy bacon, and a tangy crema base. Perfect for gatherings and ready in about 25 minutes.

Ingredients

Scale
  • 6 ears fresh corn on the cob, husked
  • 8 slices thick-cut bacon, chopped
  • ½ cup mayonnaise (full-fat, e.g., Duke’s or Hellmann’s)
  • ¼ cup sour cream (or Mexican crema)
  • ½ cup cotija cheese, crumbled (plus more for garnish)
  • 2 tablespoons fresh lime juice (from about 1 lime)
  • 1 teaspoon chili powder (ancho chili powder preferred)
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ¼ cup fresh cilantro, chopped (plus more for garnish)
  • Salt and black pepper to taste
  • Sturdy tortilla chips for serving

Instructions

  1. Preheat the grill to medium-high heat (about 400°F / 200°C). Husk the corn and remove all silk. Pat dry with paper towels.
  2. Cook the bacon in a large skillet over medium heat, stirring occasionally, until crispy (about 6-8 minutes). Use a slotted spoon to transfer bacon to a paper towel-lined plate. Reserve 2 tablespoons of bacon fat in the skillet and set aside.
  3. Grill the corn directly on the grates, turning every 2-3 minutes, until charred in spots all over (about 8-10 minutes total). You want some kernels blackened.
  4. Let the corn cool for about 5 minutes. Stand each ear upright on a cutting board and cut the kernels off using a sharp knife.
  5. Heat the reserved bacon fat in the same skillet over medium-high heat. Add the corn kernels and cook without stirring for 2 minutes to get a good sear. Stir and cook for another 2 minutes until heated through and slightly caramelized. Season with a pinch of salt and pepper.
  6. In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, and garlic powder until smooth. Fold in half the cotija cheese and half the cilantro.
  7. Add the creamy mixture and half the crispy bacon to the skillet with the corn. Stir gently over low heat for 1-2 minutes until everything is warmed through and well combined. Do not let it boil.
  8. Transfer to a serving bowl. Top with remaining cotija cheese, remaining bacon, and fresh cilantro. Squeeze extra lime juice over the top if desired.
  9. Serve immediately with sturdy tortilla chips while warm.

Notes

For best results, don’t skip the char on the corn—black spots add essential smoky flavor. Let dairy ingredients come to room temperature before mixing to prevent seizing. If dip thickens after sitting, stir in a tablespoon of warm water or extra lime juice. Bacon can be cooked and corn grilled up to 2 days ahead; assemble fresh for best texture.

Nutrition

Keywords: elote dip, grilled corn dip, bacon corn dip, Mexican street corn dip, game day appetizer, summer dip

Find it online: https://breezybake.com/easy-smoky-grilled-corn-and-bacon-elote-dip-recipe/