Elote Dip Recipe
Made in 15 minutes, this flavorful Elote Dip made with corn, cheese and Mexican spices, is great for snacking or serving at just about any gathering!
Servings: 6 servings
Calories: 207kcal
Equipment
Ingredients
- 30 oz whole kernel sweet corn canned and drained or fresh corn kernels
- 2 tbsp salted butter
- 2-3 tbsp mayonnaise
- 2-3 tbsp sour cream
- 1/2 cup crumbled cotija cheese
- 2 tbsp cilantro finely chopped
- 1 tsp chili or chipotle powder
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1 lime zest and juice
- salt and pepper to taste
Instructions
- In a cast iron skillet set over medium-high heat, combine the corn and butter. Cook for about 10-15 minutes, stirring often, or until the corn has started to sizzle and slightly char.
- Transfer the corn into a large serving bowl and allow it to cool for a few minutes before adding the rest of the ingredients.
- Add the mayo, sour cream, cheese, cilantro, all of the seasonings, lime zest and juice. Stir together well.
- Season with salt and pepper to taste, then garnish with additional chili powder, cheese, and cilantro.
- Serve warm with fresh corn tortilla chips!
Notes
Add leftovers to an airtight container and stored in the fridge within 2 hours of serving.
It can be kept in the refrigerator for 2-3 days. I wouldn’t recommend attempting to freeze it.
Nutrition
Calories: 207kcal | Carbohydrates: 23g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 500mg | Potassium: 224mg | Fiber: 3g | Sugar: 7g | Vitamin A: 375IU | Vitamin C: 6mg | Calcium: 77mg | Iron: 1mg