Description
This creamy and flavorful Mexican Street Corn Dip, also known as Elote Dip, is a must-try appetizer that captures the essence of street food in a delicious party dip. With sweet corn, tangy cotija cheese, and a hint of spice, this dip will be the star of any gathering.
Ingredients
Scale
Corn Dip:
- 2 cups corn kernels (fresh, frozen, or canned)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese (or feta)
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon fresh lime juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 jalapeño, finely diced (optional)
- Tortilla chips for serving
Instructions
- Sauté the Corn: If using fresh or frozen corn, sauté it in a dry skillet over medium-high heat until slightly charred, about 5–7 minutes, stirring occasionally.
- Mix Ingredients: In a large mixing bowl, combine the corn, mayonnaise, sour cream, cotija cheese, cilantro, chili powder, smoked paprika, lime juice, garlic powder, salt, pepper, and diced jalapeño if using. Mix well until fully combined.
- Chill and Serve: Adjust seasoning to taste. Chill for 10–15 minutes or serve immediately with tortilla chips.
Notes
- For extra flavor, grill fresh corn on the cob before cutting off the kernels.
- You can also add diced red onion or green onions for more texture.
- This dip can be served warm or cold.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 recipe
- Calories: 210
- Sugar: 3g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg
