Elote Dip
Tangy, creamy, and smoky, this elote street corn dip instantly brings a fresh, Mexican flavor to any menu. Best of all, you can whip up this authentic dish in under 30 minutes with just a few ingredients!
Ingredients
For The Corn
- 1 tablespoon olive oil
- 6 ears of corn, husks remove and kernels cut from the cob*, about 4-5 cups
- 2 cloves garlic, finely minced or pressed
For The Creamy Elote Dressing:
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream, or Greek yogurt or Mexican crema
- 3 tablespoons lime juice
- 1 teaspoon lime zest
- ½ teaspoon chili powder
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
For The Dip:
- ¼ cup red onion, or green onions finely chopped
- 1 jalapeno, seeded and finely chopped
- ½ cup crumbled cotija cheese, or queso fresco
- ⅓ cup fresh cilantro, chopped
Instructions
- To cook the corn: In a large heavy-bottom skillet (such a cast iron skillet), heat olive oil over medium-high heat. Add the corn kernels and saute for 7-10 minutes, stirring frequently until lightly golden. Do not overcrowd the skillet. Saute in 2 batches if needed. Add the garlic and saute, stirring constantly, for 30 seconds. Remove from the heat and set aside to cool for 5-10 minutes.
- To make the dressing: Whisk together the mayonnaise, sour cream, lime juice, lime zest, chili powder, kosher salt, and black pepper in a large bowl (big enough to mix the whole dip) until thoroughly combined.
- To assemble: Add the now-cooled corn, onion, jalapeno, cotija cheese, and cilantro to the bowl and toss to combine. Taste for seasoning and add more if necessary.
- Transfer to a serving bowl and garnish with more cilantro. Serve with your favorite chips on the side.
Nutrition
Calories: 196kcalCarbohydrates: 20gProtein: 5gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 589mgPotassium: 296mgFiber: 2gSugar: 6gVitamin A: 398IUVitamin C: 12mgCalcium: 76mgIron: 1mg
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