Elote Dip Recipe
Tangy, creamy, and smoky, this elote street corn dip will immediately add fresh, Mexican flavor to any menu. The best part is that you can make this authentic dish in less than 30 minutes with only a handful of ingredients!
Servings: 6 servings
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.
Notes
- Yields: This recipe makes approximately 4 cups of dip that is ideal for serving 6 people as an appetizer. The nutritional values below are per serving.
- Corn: During the summer months, I prefer using fresh sweet corn for this recipe. On the other hand, when corn is not in season, I use canned (and drained corn) or frozen corn kernels. If using frozen corn, there is no need to thaw it. Either way, you will need 4-5 cups of corn kernels to make this recipe.
- Adding Salt: Be sure to taste your cheese before adding it to your Mexican street dip. Some varieties are saltier than others, so you might alter your seasoning depending on your cheese’s flavor profile.
- Adjust spiciness: My recipe for street taco dip is relatively mild, as I remove the seeds of my jalapenos before adding them to my mix. However, if you’re looking for an extra kick of heat, leave some seeds in or add a dash of your favorite hot sauce.
- Storing leftovers: You can store this elote corn dip recipe in an airtight container in the refrigerator for up to 3-4 days. I don’t recommend freezing your dip, however, as the extreme temperatures will interfere with the dressing’s texture and taste.
Nutrition
Calories: 196kcal | Carbohydrates: 20g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 589mg | Potassium: 296mg | Fiber: 2g | Sugar: 6g | Vitamin A: 398IU | Vitamin C: 12mg | Calcium: 76mg | Iron: 1mg
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