Mexican Street Corn Dip
Mexican Street Corn Dip, often called elote dip, pulls together some incredible flavors from the sweetness of corn, the creaminess of cotija, and the electrifying lime zest.
Ingredients
- 2 cans (15 ounces) corn
- 2 tablespoons butter
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream
- 3 tablespoons fresh cilantro, chopped
- 1 tablespoon lime zest
- 1 teaspoon lime juice
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ cup cotija cheese, crumbled
Instructions
- In a large skillet over medium heat, melt the butter. Add drained corn and cook for 5–7 minutes, stirring occasionally, until slightly golden and heated through.
- In a medium bowl, stir together mayonnaise, sour cream, lime zest, lime juice, chili powder, and garlic powder until smooth.
- Add the warm corn to the mayo mixture and stir until fully coated.
- Fold in cotija cheese and chopped cilantro. Mix gently to combine.
- Enjoy warm or chilled with tortilla chips, crackers, or fresh veggies.
Nutrition
Notes
- Use fresh corn if available: Cut kernels from 4–5 ears and sauté in butter for the best flavor and texture.
- Char the corn for depth: Let the corn sit undisturbed in the skillet for a minute or two to develop caramelized edges before stirring.
- Adjust the spice: Add a pinch of cayenne or a dash of hot sauce if you like more heat.
- Lighten it up: Use Greek yogurt in place of sour cream or mayo, or both, for a higher-protein version.
- Serve warm or cold: It’s great both ways, just give it a good stir before serving if chilled.
- Make it a meal: Use leftovers in tacos, quesadillas, or as a topping for grilled chicken or shrimp.
- For a baked version: Transfer the finished dip to a small baking dish, top with extra cheese, and broil for 2–3 minutes until bubbly and golden.
- Add-ins to try: Mix in diced jalapeño for spice, chopped red onion for crunch, or smoked paprika for extra depth.
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