Description
Elote Dip is a creamy, flavorful twist on the classic Mexican street corn. Combining sweet corn, zesty lime, smoky chili powder, and crumbled cotija cheese, this dip is perfect for parties, potlucks, or as a quick snack. It’s customizable and can be served hot or cold, depending on your preference.
Ingredients
-
2 cups corn (fresh, frozen, or canned)
-
½ cup mayonnaise
-
½ cup sour cream (or Greek yogurt)
-
1 lime (juice and zest)
-
1 tsp chili powder
-
½ tsp smoked paprika
-
1 tsp garlic powder
-
1 tsp cumin
-
½ cup cotija cheese (crumbled)
-
1 tbsp fresh cilantro (chopped, for garnish)
-
Optional: 1-2 diced jalapeños (for added heat)
-
Optional: 1-2 tbsp Tajín seasoning (for extra flavor)
Instructions
-
If using fresh corn, grill the ears until charred. Then, cut the kernels off the cob.
-
In a large bowl, mix the corn, mayonnaise, sour cream, lime juice, chili powder, paprika, garlic powder, and cumin.
-
Stir in the cotija cheese and cilantro.
-
Taste and add more chili powder, cayenne pepper, or jalapeños for extra spice.
-
Transfer to a serving dish and top with more cotija cheese and cilantro.
-
Serve with tortilla chips, crackers, or veggie slices.
Notes
For a vegan version, use vegan mayo and plant-based sour cream.
For a spicier dip, add diced jalapeños or hot sauce.
Can be served hot (bake at 375°F for 15-20 minutes) or cold (chill for 1 hour).
- Prep Time: 10 minutes
- Cook Time: 0 minutes (if served cold) or 15-20 minutes (if baked)
- Category: Appetizer, Snack, Dip
- Method: Mixing, Grilling (for corn)
- Cuisine: Mexican