Description
This easy Mexican Street Corn Dip brings the vibrant flavors of elote to your party table. It’s creamy, zesty, and loaded with corn, cotija cheese, and a hint of spice.
Ingredients
Scale
- 4 cups frozen corn, thawed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup finely crumbled cotija cheese, plus more for garnish
- 2 tablespoons chopped fresh cilantro, plus more for garnish
- 1 jalapeño, seeded and minced (optional, for heat)
- 1 clove garlic, minced
- 1 tablespoon fresh lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Salt and black pepper to taste
- Tortilla chips or fresh vegetables for serving
Instructions
- In a large bowl, combine the thawed corn, mayonnaise, sour cream, cotija cheese, cilantro, minced jalapeño (if using), minced garlic, lime juice, chili powder, and smoked paprika.
- Stir until all ingredients are well combined.
- Taste the dip and season with salt and black pepper as needed.
- Transfer the dip to a serving bowl.
- Garnish with additional crumbled cotija cheese and fresh cilantro, if desired.
- Serve immediately with tortilla chips or your favorite fresh vegetables.
Notes
- For a charred corn flavor, you can sauté the corn in a skillet over medium-high heat for 5-7 minutes before adding it to the dip.
- If you prefer less spice, omit the jalapeño. For more heat, leave some of the seeds in the jalapeño or add a pinch of cayenne pepper.
- This dip is best served fresh but can be made up to 2 hours in advance and refrigerated. Stir well before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 4g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg