Easy Elote Dip Recipe
Make a creamy and flavorful dip inspired by Mexican street corn using roasted corn, cheese, and lime.
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 min
- Yield: 6 servings
- Category: Appetizer
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 2 cups corn kernels (fresh, frozen, or canned, drained)
- 1/2 cup mayonnaise or Mexican crema
- 1/2 cup sour cream
- 1/2 cup Cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/4 cup shredded Monterey Jack cheese (for topping)
- Optional: Tajin seasoning for garnish
Instructions
- If using fresh or frozen corn, roast or grill the kernels until lightly charred. If using canned corn, drain it well.
- In a medium bowl, combine the roasted corn, mayonnaise or crema, sour cream, Cotija cheese, cilantro, lime juice, chili powder, cumin, salt, and pepper.
- Mix all ingredients thoroughly until well combined.
- Transfer the dip to a serving bowl.
- If you prefer a hot dip, sprinkle the top with Monterey Jack cheese and bake at 375 degrees Fahrenheit for 10 minutes, or until the cheese is melted and bubbly. For a cold dip, skip the baking step.
- Garnish with extra crumbled Cotija cheese and a sprinkle of Tajin, if desired.
- Serve immediately with tortilla chips, crackers, or vegetable sticks.
Notes
- For a smoky flavor, grill the corn cobs before removing the kernels.
- Adjust the amount of chili powder or add a dash of hot sauce for more heat.
- You can substitute Parmesan cheese for Cotija if Cotija is unavailable, though the flavor profile will change slightly.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 250
- Sugar: 4
- Sodium: 350
- Fat: 20
- Saturated Fat: 7
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 2
- Protein: 8
- Cholesterol: 30