Description
This creamy, tangy, and smoky street corn dip is the perfect crowd-pleaser. Inspired by the famous Mexican street food, elote, this dip combines roasted corn, creamy cheese, and zesty spices for an irresistible appetizer. Serve it at your next party, BBQ, or as a snack to satisfy your taste buds!
Ingredients
Scale
- 3 cups corn kernels (fresh, frozen, or canned)
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup crumbled cotija or feta cheese
- ½ cup shredded cheddar cheese
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- Salt and pepper to taste
Instructions
- Cook the Corn
- In a skillet, roast the corn over medium heat for 5-7 minutes, stirring occasionally until golden and slightly charred. Alternatively, roast in the oven at 400°F for 15-20 minutes.
- Prepare the Dip
- In a bowl, combine mayonnaise, sour cream, cotija cheese, cheddar cheese, lime juice, and roasted corn. Stir until evenly mixed.
- Season the Dip
- Add chili powder, paprika, garlic powder, cumin, salt, and pepper. Taste and adjust seasonings if needed.
- Serve and Garnish
- Transfer the dip to a serving dish and garnish with cilantro and extra cotija cheese. Serve with tortilla chips, veggies, or crackers.
Notes
- For added heat, mix in diced jalapeños or a dash of hot sauce.
- Make ahead: Prepare the dip up to 24 hours in advance and refrigerate. Stir before serving.
- If using canned corn, make sure to drain it thoroughly before using.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 320
- Sugar: 3g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g