Description
This Elote Dip recipe captures the essence of Mexican street corn in a creamy, flavorful dip that’s perfect for parties or gatherings. It combines charred corn kernels with a blend of cheeses, spices, and tangy mayo and sour cream for a delicious and addictive appetizer.
Ingredients
Scale
Corn:
- 4 cups corn kernels (fresh, frozen, or canned)
Dip Base:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
Cheeses:
- 1/2 cup cotija cheese (crumbled)
- 1/2 cup Monterey Jack cheese (shredded)
Seasonings and Herbs:
- 2 tablespoons lime juice (fresh)
- 1 tablespoon chili powder
- 1/2 teaspoon smoked paprika
- 2 cloves garlic (minced)
- 1/4 cup fresh cilantro (chopped)
- 2 tablespoons green onions (sliced)
- Salt and pepper to taste
- 1 tablespoon butter (if sautéing corn)
Instructions
- Sauté the Corn: If using fresh or frozen corn, melt the butter in a large skillet over medium-high heat. Add the corn and sauté for 5-7 minutes until lightly charred. If using canned corn, drain and pat dry before sautéing.
- Prepare the Dip Base: In a large bowl, combine the mayonnaise, sour cream, lime juice, chili powder, paprika, garlic, salt, and pepper.
- Combine Ingredients: Stir in the charred corn, cotija cheese, Monterey Jack cheese, cilantro, and green onions. Mix well until fully combined.
- Serve: Transfer the dip to a serving bowl and garnish with extra cheese, cilantro, and a sprinkle of chili powder if desired. Serve warm, at room temperature, or chilled with tortilla chips, crackers, or veggies.
Notes
- For a spicier dip, add diced jalapeños or a dash of hot sauce.
- This dip can also be baked at 350°F for 15 minutes if you prefer it warm and melty.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 220
- Sugar: 3g
- Sodium: 280mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg
