Description
This Easy Elote Dip recipe captures all the flavors of Mexican street corn in a delicious and addictive dip perfect for parties or snacking. Creamy, cheesy, and with a hint of spice, it’s sure to be a crowd-pleaser!
Ingredients
Scale
Corn Mixture:
- 4 cups corn kernels (fresh, frozen, or canned and drained)
- 2 tablespoons unsalted butter
Dip Base:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup cotija cheese, crumbled
- 1 jalapeño, seeded and finely diced
- 2 cloves garlic, minced
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- salt and pepper to taste
Garnish:
- Extra cotija cheese
- Lime wedges
Instructions
- Char the Corn: In a large skillet over medium-high heat, melt the butter. Add the corn and cook for 5-7 minutes until lightly charred. Remove from heat and let it cool slightly.
- Mix Dip Ingredients: In a bowl, combine mayonnaise, sour cream, cotija cheese, jalapeño, garlic, chili powder, smoked paprika, lime juice, cilantro, salt, and pepper. Add the charred corn and mix well.
- Serve: Transfer the dip to a serving bowl. Garnish with extra cotija, cilantro, and lime wedges. Serve warm or at room temperature with tortilla chips.
Notes
- For extra heat, keep jalapeño seeds or add hot sauce.
- Dip can be made ahead; refrigerate and bring to room temperature before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 4g
- Sodium: 310mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
