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
- 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
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!
If you’re blessed enough to have leftovers, they should be tucked into an airtight container and stored in the fridge within 2 hours of serving. This recipe contains multiple perishable ingredients and, once served, there’s a bit of a ticking time clock for how long they’ll last.
Leftover Elote Dip can be kept in the refrigerator for 2-3 days. I wouldn’t recommend attempting to freeze it.
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