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  • Megan

elote-inspired grilled corn & black bean dip

Updated: Jul 4

An elote corn dip with black beans, onion, and cilantro in a bowl.

I've spent a lot of time cutting corn off cobs these last couple months. It's a little tedious, a little messy—but it's all in service of enhancing salads and dips with juicy golden orbs that burst with summertime flavor.

I call this recipe a dip, but it's beautifully versatile: scoop it up with tortilla chips, throw it on your tacos, or say it's a salad and eat it by the spoonful with your hot dogs and burgers.

There’s nothing—nothing!—like summer’s sweet corn.


4 cobs corn

1/4 cup mayo

1/4 cup plain Greek yogurt

1/2 tablespoon lime juice

1/4 teaspoon garlic powder

1/4 teaspoon smoked paprika

1 can black beans, drained and rinsed

quarter of a red onion, diced

1/3 cup crumbled feta

1 tablespoon chopped cilantro

salt & pepper


  1. Grill the corn cobs, husks on or off. I leave the husks on, soaking the ears in water for five minutes before oiling them and putting them on the grill. If you remove the husks, oil the corn directly. In either case, rotate the ears frequently until you’ve got char all ‘round.

  2. While the corn cools a bit, whisk together the mayo, yogurt, lime juice, and spices.

  3. Cut the corn off the cobs and add it to the sauce along with the beans, onion, feta, and cilantro. Add salt and pepper to taste.

Dipping a tortilla chip in a corn and black bean elote dip


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