Description
Elote Dip is a creamy, flavorful Mexican street corn dip featuring charred corn kernels blended with mayonnaise, sour cream, cotija cheese, and a blend of spices. Perfect as a party appetizer, this dip delivers the authentic taste of grilled elote in a convenient, easy-to-prepare form that’s ideal for serving with tortilla chips or veggies.
Ingredients
Scale
Main Ingredients
- 4 cups corn kernels (fresh, canned, or frozen and thawed)
- 1 tablespoon vegetable oil
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/2 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- 1/4 cup chopped green onions
For Garnish (Optional)
- Extra cotija cheese
- Extra chopped fresh cilantro
Instructions
- Char the Corn: Heat the vegetable oil in a large skillet over medium-high heat. Add the corn kernels and cook for 6 to 8 minutes, stirring occasionally, until the corn is lightly charred and golden brown. Remove from heat and let cool slightly.
- Prepare the Dip Base: In a large mixing bowl, combine the mayonnaise, sour cream, garlic powder, chili powder, smoked paprika, and salt. Stir well to create a smooth, flavorful base for the dip.
- Combine Ingredients: Add the charred corn, crumbled cotija cheese, chopped cilantro, lime juice, and green onions to the bowl with the dip base. Mix thoroughly until all ingredients are well incorporated.
- Adjust and Serve: Taste the dip and adjust seasoning if necessary. Transfer the dip to a serving bowl and garnish with additional cotija cheese and cilantro if desired. Serve warm, at room temperature, or chilled alongside tortilla chips or sliced vegetables.
Notes
- For an enhanced smoky flavor, use grilled corn cut off the cob instead of cooking corn in the skillet.
- If cotija cheese is unavailable, crumbled feta cheese can be used as a substitute.
- This dip can be prepared in advance and stored in the refrigerator for up to 3 days.
