Description
This Elote Dip is creamy, cheesy, and packed with smoky, tangy flavors—just like classic Mexican street corn! Perfect for parties, game nights, or any time you need a quick and delicious appetizer.
Ingredients
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- 3 cups corn (fresh, canned, or frozen)
- 1 tablespoon butter (or olive oil)
- 1/2 cup mayonnaise
- 1/2 cup sour cream (or Greek yogurt)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled Cotija cheese (or feta)
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- 1 small jalapeño, minced (optional, for spice)
Instructions
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Cook the Corn:
- Heat butter in a large skillet over medium-high heat.
- Add corn and cook for 5-7 minutes, stirring occasionally, until slightly charred.
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Make the Dip:
- In a bowl, mix mayonnaise, sour cream, garlic powder, chili powder, smoked paprika, salt, and black pepper.
- Stir in charred corn, Cotija cheese, lime juice, and cilantro.
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Serve & Enjoy:
- Transfer to a serving dish and top with extra Cotija cheese, cilantro, and jalapeño (if using).
- Serve warm or chilled with tortilla chips, crackers, or sliced veggies.
Notes
- Make it extra cheesy by mixing in ½ cup shredded Monterey Jack or cheddar cheese and broiling for 5 minutes.
- Want it spicier? Add extra jalapeños or a dash of hot sauce.
- For a smoky twist, grill the corn before cutting it off the cob.