Elote Corn Dip
A creamy, smoky, and tangy dip inspired by Mexican street corn, perfect for parties and game nights.
Ingredients
Corn Base
- 2 cups Corn (fresh, frozen or canned) Fresh grilled corn is ideal, but frozen works perfectly.
Creamy Components
- 1/2 cup Mayonnaise Brings the classic street corn creaminess.
- 1/2 cup Sour cream Adds tang and keeps the dip light.
- 1/2 cup Cotija cheese Salty and crumbly; feta can be used as a substitute.
Seasonings
- 1 tablespoon Chili powder Adds warmth without too much spice.
- 1 tablespoon Lime juice Essential for flavor balance.
- 1 clove Garlic (minced) Fresh or garlic powder both work.
- 1/4 cup Cilantro (optional) Gives a fresh bite, can be omitted.
- Salt and pepper to taste Salt and pepper To enhance flavors.
Instructions
Preparation
- If using frozen corn, thaw it and pat it dry. Optionally, cook it in a skillet with butter or oil until browned.
- In a bowl, mix mayonnaise and sour cream to create a creamy base. Add chili powder, garlic, salt, and pepper.
- Stir in the corn and most of the cotija cheese. Add lime juice and adjust seasoning to taste.
Cooking
- Warm the mixture in a small baking dish or skillet on low heat, stirring until heated through but not overcooked.
- Finish by sprinkling the remaining cotija cheese on top, adding cilantro, and extra chili powder as desired.
Notes
This dip can be made ahead of time and warmed before serving. It tastes even better after sitting a bit. Serve warm or cold; perfect with sturdy tortilla chips, veggies, or as a topping on tacos.