Elote Dip

A bowl of corn dip with feta cheese and cilantro surrounded by tortilla chips.

Course: Appetizers, Sauces and Spreads, Snack

Cuisine: Mexican

Prep Time: 15

Cook Time: 7

Total Time: 22

Servings:

Calories: 187kcal

Author: Deanna

A flavourful dip of corn, spices, cheese and lime, Elote dip turns delicious Mexican street corn into a tasty appetizer or snack that is easy to prepare.

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Ingredients

2 1/2 cups corn frozen or canned
2 tbsp butter
3 tbsp mayonnaise
2 tbsp sour cream
1/2 tsp chili powder
1/4 tsp ground cumin
1/2 tsp smoked paprika
2 tsp fresh lime juice
1/2 cup crumbled Cotija cheese or feta cheese, plus extra for garnish
1-2 jalapenos seeded and diced
1/2 cup chopped cilantro plus extra for garnish
Tajin seasoning optional garnish

Instructions

Heat a heavy bottom pan over medium-high heat and melt the butter. Add the corn and cook for 7-10 minutes, occasionally stirring, until the corn is slightly charred and toasted.
While the corn is cooking, crumble the cheese and chop the cilantro and jalapeno.
Add the charred corn to a medium-sized bowl and the mayonnaise, sour cream, chilli powder, cumin, paprika, and lime juice. Stir to combine.
Add the chopped cilantro, crumbled cheese, and diced jalapeno and stir until everything is combined.
Move the prepared dip to a serving bowl and sprinkle with additional cheese and cilantro. Add a sprinkle of Tajin if desired.
Serve with a big bowl of tortilla chips or as a side for tacos, fish, or chicken.

Notes

You can use fresh corn kernels, frozen or canned. Be sure to drain the corn well if you use canned.

If you don't like cilantro, you can omit it or replace it with flat-leaf parsley.

For a milder dip, omit the jalapenos. For a spicier dip, you can leave the seeds in the jalapenos.

Nutrition