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Elote Lentil Dip

Elote lentil dip is a creamy, Mexican street corn-inspired dip made with charred corn, brown lentils, cotija cheese, lime juice, and smoky spices for a bright, savory flavor with hearty texture. The combination of sweet corn, tangy pico de gallo, and warm spices creates a balanced dip that’s fresh and satisfying. Enjoy the bold flavors of elote in a protein-rich, scoopable format. Finished with cilantro and extra cotija, this colorful dip brings layered flavor and texture to every bite.

Ronica Rupan-Tompkins
Tasty Team
Total Time

30 minutes

30 min

Prep Time

10 minutes

10 min

Cook Time

20 minutes

20 min

Elote Lentil Dip
Total Time

30 minutes

30 min

Prep Time

10 minutes

10 min

Cook Time

20 minutes

20 min

Ingredients

for 6 servings

  • 2 ears fresh corns on the cob, husks removed
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 ½ teaspoons sugar
  • 1 teaspoon smoked paprika, plus more for serving
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon black pepper, plus more to taste
  • 2 garlic cloves, grated
  • 1 cup fresh pico de gallo
  • 1 jalapeño chile, seeded and finely chopped
  • 6 tablespoons coarsely chopped fresh cilantro, divided
  • 2 cups ready-to-eat steamed brown lentils
  • ½ cup crumbled cotija cheese, divided
  • tortilla chip, for serving

Nutrition Info

  • Calories 310
  • Fat 5g
  • Carbs 50g
  • Fiber 8g
  • Sugar 4g
  • Protein 18g

Estimated values based on one serving size.

Preparation

  1. Heat a large cast-iron skillet or grill pan over high. Place the corn cobs in the skillet. Cook, turning occasionally, until charred on all sides, 8–10 minutes. Remove from heat, and let cool slightly, 1–2 minutes. Cut the kernels from the cobs, and set aside. Discard the cobs.
  2. Whisk together the olive oil, lime juice, sugar, smoked paprika, salt, cumin, chili powder, black pepper, and garlic until combined in a small bowl. If desired, add more salt and black pepper to taste. Set aside.
  3. Gently fold together the charred corn kernels, pico de gallo, jalapeño, and 3 tablespoons of the cilantro in a large bowl. Add the steamed lentils and the olive oil mixture. Stir together until fully combined. Gently fold in 5 tablespoons of the cotija cheese.
  4. Transfer the dip to a wide serving bowl or plate. Top with extra smoked paprika and the remaining 3 tablespoons each cilantro and cotija cheese. Serve with tortilla chips on the side for scooping.
  5. Enjoy!
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Elote Lentil Dip