Elote Dip Recipe
Inspired by classic Mexican street corn, this Elote Dip is a crowd-pleasing appetizer that everyone will love!
Servings: 4 servings
Calories: 227kcal
Ingredients
- 2 cups fresh corn kernals about 4 ears of corn
- 1/4 cup mayonnaise
- 2 Tbsp sour cream
- 1 Tbsp jalapeno seeded and diced
- 2 cloves garlic minced
- 1 Tbsp cilantro finely chopped
- 1 Tbsp lemon juice
- 1/2 Tbsp elote seasoning
- 1 Tbsp butter
- 1 1/2 Tbsp Cotija cheese
- pinch chili powder optional garnish
Instructions
- Bring a pot of water to a boil. Once boiling, gently place the ears of corn in the pot and boil for 5 minutes.
- Once finished remove the corn from the pot and allow them to cool for a couple minutes.
- Once cooled enough to handle, cut the kernels off of each ear of corn and set aside.
- In a medium skillet over medium heat add in the butter.
- Once melted, add the garlic and jalapenos and sauté for 30 seconds.
- Next, add in the fresh corn kernels and cook for about 5 minutes until they are slightly caramelized.
- Turn the heat to low and add in the mayonnaise, sour cream, cilantro, elote seasoning and lemon juice. Mix everything together until combined.
- Turn off the heat and transfer the mixture to a serving bowl.
- Sprinkle the top of the dip with Cotija cheese and a pinch of chili powder. Then either serve warm, or place in the fridge until cool and serve cold.
Video
Notes
You can store leftovers of this elote dip in an airtight container in your fridge for 3-4 days. You can serve this dip cold or warm it up in a skillet with a splash of water or lemon juice. You can also reheat in the microwave until everything has warmed through.
I do not recommend freezing this dish because the dairy ingredients could separate and change the overall texture.
Nutrition
Serving: 1serving | Calories: 227kcal | Carbohydrates: 18g | Protein: 4g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 187mg | Potassium: 203mg | Fiber: 2g | Sugar: 4g | Vitamin A: 411IU | Vitamin C: 11mg | Calcium: 45mg | Iron: 0.5mg
