Description
If you love Mexican street corn, then this elote dip is about to become your new obsession. It’s got all those amazing charred, creamy, tangy, spicy flavors you love about elote, but in a warm, gooey, totally shareable dip form.
Ingredients
Scale
- 2 1/2 cups corn, save 1/2 cup of roasted corn for the top!
- 1 tbsp butter or oil
- 1 tbsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp cumin
- 1/2 cup mayo
- 1/2 cup sour cream
- 1 tbsp lime juice
- 1/2 cup shredded Monterey Jack
- 1/2 cup crumbled cotija cheese (plus more for topping)
- Salt and pepper, to taste
Instructions
- Preheat your oven to 375F.
- In a medium-large skillet, melt your butter or heat up your oil, and add in your 2 cups of corn.
- Season with your seasoning blend of smoked paprika, garlic powder, cumin, and chili powder.
- Stir occasionally and cook over a medium-high flame until your corn is charred.
- While your corn is charring, in a large bowl, combine mayo, sour cream, 2 cups shredded cheese, and lime juice.
- Fold the roasted corn into the creamy mixture. Taste and adjust salt, lime, or spice.
- Transfer the dip to an oven-safe baking dish or skillet, and top with 1 cup of shredded cheese.
- Bake at 375°F for 20-25 minutes.
- Remove from the oven and sprinkle with cojita cheese, the last ½ cup of your roasted corn and some extra seasoning.
- Serve with tortilla chips and enjoy!
Notes
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg
Keywords: Elote Dip, Mexican Street Corn Dip, Creamy Corn Dip, Party Dip