Description
Mexican Street Corn Dip, also known as Elote Dip, is a creamy and flavorful fiesta dip made with sweet corn, zesty spices, and rich creamy ingredients. Perfect for parties or game days, it pairs wonderfully with crispy tortilla chips.
Ingredients
Scale
- 2 cups fresh corn (or canned/frozen corn)
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt
- 1 cup crumbled cotija cheese
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 jalapeño, finely chopped (seeds removed for less heat)
- Salt and pepper to taste
- Chopped cilantro for garnish
- Tortilla chips for serving
Instructions
- Prep the corn by cutting kernels from the cob if using fresh, or measure out 2 cups if using canned or frozen.
- In a skillet over medium heat, add olive oil and sauté the corn for 5-7 minutes until caramelized.
- In a large mixing bowl, combine the sautéed corn, mayonnaise, Greek yogurt, lime juice, chili powder, garlic powder, jalapeño, and half of the cotija cheese. Season with salt and pepper, and mix well.
- Transfer the dip to a serving bowl, top with remaining cotija cheese, and garnish with chopped cilantro. Serve with tortilla chips.
Notes
- This dip can be refrigerated in an airtight container for up to 3 days.
- For a lighter version, substitute mayonnaise with avocado or use more Greek yogurt.
- Make ahead for enhancing flavor, but it’s best enjoyed fresh.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 180 Kcal
- Sugar: 2g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg