Elote Corn Dip
A creamy and tangy dip inspired by Mexican street corn, perfect for parties and casual get-togethers.
Ingredients
Main Ingredients
- 2 cups fresh grilled corn, cut off the cob, or frozen corn, thawed Fresh corn is best for charred flavor.
- 1/2 cup mayonnaise For richness; can substitute half with sour cream.
- 1/2 cup sour cream Adds tanginess.
- 4 oz cream cheese, softened (optional) Use for a thicker dip.
- 1 tablespoon lime juice For freshness.
- 1 teaspoon chili powder or tajin For a slight kick.
- 1 clove garlic, minced Can substitute with garlic powder.
- 1/2 cup cotija cheese, crumbled Feta is a good substitute.
- 1/4 cup fresh cilantro, chopped For garnish.
Instructions
Preparation
- Char the corn in a skillet over medium-high heat until browned in spots. If using frozen corn, thaw and pat dry before cooking.
- In a bowl, mix together mayonnaise, sour cream, and cream cheese until smooth. Stir in garlic, chili powder or tajin, and a pinch of salt.
- Fold in the warm charred corn and most of the cotija cheese. Add lime juice, taste and adjust seasoning.
Cooking
- Transfer the mixture to a small baking dish. Top with remaining cotija and a sprinkle of shredded cheese if desired.
- Bake at 375°F (190°C) for 12-15 minutes, until hot. Broil for 1-2 minutes for a golden top if desired.
Finishing Touches
- Garnish with cilantro, additional chili powder, and lime zest before serving.
Notes
This dip can be made ahead and refrigerated for up to 24 hours before baking. Serve with tortilla chips, toasted baguette slices, or veggies. Adjust spice level with hot sauce or jalapenos.