Mexican Street Corn Dip
This Mexican Street Corn Dip, inspired by the popular street food Elote, captures the vibrant flavors of grilled corn, creamy cheese, and zesty lime. Perfect as a party appetizer or a game-day snack, this dip is sure to impress your family and friends.
Equipment
- 1 medium mixing bowl
- 1 large skillet or frying pan
- 1 measuring cups
- 1 measuring spoons
- 1 rubber spatula or wooden spoon
- 1 baking dish (optional for serving)
Ingredients
- 4 cups corn kernels fresh, frozen, or canned.
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon chili powder
- ½ cup mayonnaise
- ½ cup sour cream
- 1 cup crumbled cotija cheese or feta cheese.
- ⅓ cup chopped fresh cilantro
- 1 unit lime juiced.
- optional unit extra cotija cheese for garnish.
- optional unit cilantro for garnish.
- optional unit lime wedges for garnish.
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the corn kernels, salt, pepper, and chili powder. Cook for about 5-7 minutes, stirring occasionally, until the corn is slightly charred and tender. Remove from heat and let cool slightly.
- In a medium mixing bowl, combine the mayonnaise, sour cream, crumbled cotija cheese, chopped cilantro, and lime juice. Stir well to mix all the ingredients.
- Once the corn has cooled, fold it into the cheese mixture until everything is well combined.
- Transfer the dip to a serving dish. If desired, garnish with additional cotija cheese, cilantro, and lime wedges for an extra touch.
- Serve immediately with tortilla chips, veggies, or crackers. Enjoy!
Notes
For a smoky flavor, consider grilling the corn instead of using a skillet.
This dip can be made a day in advance; just be sure to cover it and refrigerate it. Stir well before serving.
Adjust the level of spice by adding more chili powder or incorporating diced jalapeños for those who prefer a kick.