Gluten-Free Elote Dip

Inspired by Mexican street corn, this dairy-free dip mixes corn kernels with vegan mayonnaise, nutritional yeast, lime juice, chili powder and garlic powder, then bakes at 375°F. Cilantro on top finishes it.

Prep: 15 min Cook: 20 min Total: 35 min Serves: 4

At a glance: This easy snacks recipe yields 4 servings in about 35 minutes (15 min prep, 20 min cook). It uses 9 ingredients — including frozen or fresh corn kernels, vegan mayonnaise, nutritional yeast — and walks through 5 steps. Updated October 25, 2026. Browse more snacks recipes or return to all gluten-free recipes.

As an Amazon Associate, we earn from qualifying purchases. Shop links in the ingredient list are affiliate links and do not change the recipe.

Cross-Contamination Warning for Gluten-Free Elote Dip: When preparing this snacks recipe, always ensure that all packaged ingredients, including spices and vegan mayonnaise, are gluten-free to prevent cross-contamination. Be mindful of shared kitchen equipment that may have come into contact with gluten. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.

Gluten-Free Notes for Gluten-Free Elote Dip: This recipe is naturally free from gluten-containing grains.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for vegan mayonnaise, nutritional yeast, chili powder. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

2 cups frozen or fresh corn kernels
1/4 cup vegan mayonnaise Shop
2 tbsp nutritional yeast Shop
1 tbsp lime juice
1 tsp chili powder Shop
0.5 tsp garlic powder Shop
0.5 tsp salt
0.25 tsp smoked paprika Shop
2 tbsp fresh cilantro, chopped (for garnish)

Instructions

1 If using frozen corn kernels, thaw them by rinsing under cool water or letting them sit at room temperature for about 15 minutes. If using fresh corn, you can use it directly. In a medium bowl, combine the corn kernels with the vegan mayonnaise, nutritional yeast, lime juice, chili powder, garlic powder, salt, and smoked paprika. Stir everything together until the corn is evenly coated with the creamy mixture.
2 Transfer the corn mixture to a small oven-safe skillet or a baking dish. Place the skillet or dish into a preheated oven at 375°F (190°C). Bake for about 15-20 minutes, or until the dip is heated through and the edges are slightly bubbly and golden brown.
3 Carefully remove the Elote Dip from the oven. The dip will be hot and fragrant. Stir gently to redistribute the creamy sauce. Taste and adjust seasonings if needed, adding more salt, lime juice, or chili powder to suit your preference.
4 Garnish the warm Elote Dip generously with fresh chopped cilantro. The bright green cilantro adds a burst of freshness and visual appeal. Serve immediately while warm and creamy.
5 This dip is best enjoyed fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven before serving again.

Nutrition (per serving)

314

Calories

Protein

35g

Carbs

11g

Fat

Fiber

191mg

Sodium

Tips & Notes

Pat thawed corn dry before mixing so the elote dip isn't watery.
For a smoky flavor, char the corn in a dry skillet before mixing it with the mayonnaise.
Spread the elote dip in a shallow skillet so more of the surface browns at the edges in the oven.

Common questions

What cross-contamination risk is specific to Gluten-Free Elote Dip?

Check frozen or fresh corn kernels, vegan mayonnaise, nutritional yeast before they go into Gluten-Free Elote Dip. Always ensure that all packaged ingredients, including spices and vegan mayonnaise, are gluten-free to prevent cross-contamination. Be mindful of shared kitchen equipment that may have come into contact with gluten. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.

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