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–+ servings

Indulge in Elote Dip: Creamy Mexican Street Corn Magic

Elote Dip: Creamy Mexican Street Corn Dip is a rich and creamy appetizer that brings the authentic taste of Mexican street corn to your home.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Appetizers
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dip Base
  • 4-5 ears Fresh Corn Use fresh corn for the best flavor; frozen corn is a good substitute if needed.
  • 2 tablespoons Butter Adds richness; divide into two portions for grilling and sautéing.
  • ½ cup Mayonnaise Provides creaminess; consider Greek yogurt for a lighter version.
  • ½ cup Sour Cream Enhances the texture and adds tanginess to the dip.
  • ½ cup Cotija Cheese Brings a savory flavor; feta cheese works well as a substitute.
For the Seasoning
  • 1 cup Cilantro Adds freshness; omit if preferred.
  • 1 piece Jalapeño Offers heat; adjust amount according to your spice tolerance.
  • 2 cloves Garlic Elevates the overall flavor; fresh is best, but garlic powder can work too.
  • 1 tablespoon Lime Juice Balances flavors; always opt for fresh lime juice if possible.
  • 1 teaspoon Chili Powder Enhances depth and adds mild heat.
  • 1 teaspoon Smoked Paprika Infuses a smoky element; you can use regular paprika for a milder taste.
  • to taste Salt Essential for flavor enhancement; adjust to your liking.
  • to taste Black Pepper Essential for flavor enhancement; adjust to your liking.
For Serving
  • 1 bag Tortilla Chips Ideal for dipping; try plantain chips or crispy wonton wrappers for a twist.

Equipment

  • skillet
  • Sharp knife
  • Mixing Bowl
  • Plastic Wrap

Method
 

Step-by-Step Instructions
  1. Prep the Corn: Start by preparing 4-5 ears of fresh corn. Grill over medium-high heat for 10-15 minutes, roast in a preheated oven at 400°F for 20-25 minutes, or boil for about 5-7 minutes until tender.
  2. Cool and Cut Kernels: Once cooked, cool slightly and cut kernels off the cob using a sharp knife. Set aside.
  3. Sauté the Aromatics: In a skillet over medium heat, melt 2 tablespoons of butter, add 1 minced jalapeño and 2 minced garlic cloves, and sauté for 1-2 minutes.
  4. Combine the Ingredients: Add the reserved corn kernels to the skillet and cook for 2-3 minutes. Mix in ½ cup of mayonnaise, ½ cup of sour cream, ½ cup of crumbled Cotija cheese, and ¼ cup of cilantro.
  5. Season to Perfection: Add juice from 1 lime, 1 teaspoon of chili powder, 1 teaspoon of smoked paprika, and salt and pepper to taste. Stir well.
  6. Chill the Dip: Transfer to a bowl, cover with plastic wrap, and refrigerate for at least 30 minutes to allow flavors to meld.
  7. Serve and Garnish: Once chilled, transfer the dip to a serving bowl. Garnish with extra Cotija cheese and cilantro. Serve with tortilla chips.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 20gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 300mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 15mgIron: 4mg

Notes

Chill for flavor enhancement and taste test before serving to adjust seasoning.

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