Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Yield: 6 servings
Description
This creamy, cheesy Elote Dip brings all the bold, smoky, tangy flavors of classic Mexican street corn into a crowd-pleasing appetizer. Made with charred corn, mayo, sour cream, Cotija cheese, and a splash of lime, it’s perfect for parties, game day spreads, or anytime you need a quick, irresistible dip.
Ingredients
- 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 chopped fresh cilantro
- 1 small jalapeño, minced (optional, for heat)
Instructions
Cook the corn:
Heat the butter in a large skillet over medium-high heat. Add the corn and cook for 5–7 minutes, stirring occasionally, until lightly charred and golden.
Make the dip:
In a large bowl, combine the mayonnaise, sour cream, garlic powder, chili powder, smoked paprika, salt, and pepper. Stir in the charred corn, crumbled Cotija, lime juice, cilantro, and jalapeño if using. Mix until fully combined.
Serve and enjoy:
Transfer the dip to a serving dish and top with extra Cotija cheese, chopped cilantro, and more jalapeño for added spice. Serve warm or chilled with tortilla chips, crackers, or fresh vegetables.
Notes
- For an extra cheesy version, stir in 1/2 cup shredded Monterey Jack or cheddar cheese and broil the dip for 5 minutes until bubbly.
- Make it spicier by adding more jalapeños or a splash of hot sauce.
- For added smokiness, grill fresh corn on the cob before cutting it off and using it in the dip.