Irresistibly Creamy Elote Dip: Your New Favorite Snack

Elote Dip is a smoky and tangy delight inspired by Mexican street corn, perfect for any gathering.

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Prep Time 20

Cook Time 10

Total Time 30

Servings: 6 servings

Course: Appetizers

Cuisine: Mexican

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dip

2 tablespoons Butter Enhances flavor and helps char the corn.
3 cups Corn Fresh, frozen, or canned.
½ cup Mayonnaise Adds richness.
¼ cup Sour Cream Balances richness.
1 teaspoon Chili Powder Infuses warmth.
½ teaspoon Ground Cumin Provides earthy undertones.
1 teaspoon Smoked Paprika Introduces smoky flavor.
1 tablespoon Lime Juice Freshens the mix.
½ cup Cotija Cheese Creamy and salty.
2 tablespoons Jalapeños Adds heat.
¼ cup Chopped Cilantro Brings freshness.
1 teaspoon Tajin Seasoning Optional for tangy finish.

Equipment

large heavy-bottom pan

Method

Step-by-Step Instructions for Elote Dip

Heat a large pan over medium-high heat and melt 2 tablespoons of butter.
Add corn and cook undisturbed for 7–10 minutes until golden brown.
While corn is charring, crumble ½ cup Cotija cheese and chop cilantro and jalapeños.
Combine charred corn with mayonnaise, sour cream, chili powder, cumin, paprika, and lime juice.
Fold in Cotija cheese, cilantro, and jalapeños.
Spoon dip into a bowl and garnish with extra Cotija, cilantro, and Tajin.
Serve warm with tortilla chips or as a topping for tacos.

Nutrition

Serving: 1cupCalories: 210kcalCarbohydrates: 18gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 350mgPotassium: 220mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days; freeze for up to 2 months. Best served warm.

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