Easy Elote Dip Recipe
Prepare this simple, creamy Mexican street corn dip using grilled or roasted corn for authentic flavor.
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 min
- Yield: 6 servings
- Category: Appetizer
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 2 cups corn kernels (fresh, frozen, or canned, drained)
- 4 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup Cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced
- 1 lime, juiced
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- If using fresh or frozen corn, grill or roast the kernels until lightly charred. If using canned, drain well.
- In a medium bowl, combine the softened cream cheese, mayonnaise, and sour cream until smooth.
- Stir in the cooked corn, Cotija cheese, cilantro, minced jalapeño, lime juice, chili powder, and smoked paprika.
- Mix all ingredients thoroughly until everything is evenly distributed.
- Season the dip with salt and pepper to your preference.
- Serve immediately with tortilla chips, or cover and chill for at least 30 minutes to allow flavors to meld.
Notes
- For a baked version, transfer the dip to an oven-safe dish, top with extra Cotija cheese, and bake at 375°F (190°C) for 15 minutes until bubbly.
- Use Mexican crema instead of sour cream for a slightly richer texture.
- Add a dash of hot sauce if you prefer more heat.
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 4
- Sodium: 350
- Fat: 24
- Saturated Fat: 9
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 2
- Protein: 7
- Cholesterol: 35
