Description
A spin on the traditional Mexican street food, this quick and easy creamy elote dip can be prepared in just 15 minutes! Packed with corn, spices, cotija cheese, mayo, and cilantro, this dip is a must-try version of the classic dish.
Ingredients
Units
Scale
- 4 cups cooked sweet corn
- 1 jalapeño pepper, seeded and minced
- 1 tablespoon freshly squeezed lime juice
- 2 tablespoons fresh cilantro, roughly minced
- 1/2 cup cotija cheese, crumbled
- 3 tablespoons mayonnaise
- 1 tablespoon sour cream
- 1 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- Coarse salt, ground black pepper to taste
Instructions
- In a large mixing bowl, combine all ingredients and stir until thoroughly mixed and corn is coated.
- Add salt and pepper to taste. Garnish with any remaining cilantro and a few lime wedges if desired. Serve immediately.
Notes
I like to use tricolor sweet corn to add a little extra color to the recipe, specifically Stahlbush crazy corn. You can use drained canned corn, thawed frozen corn, and/or cooked corn cut straight from the cob.
- Prep Time: 15 minutes
- Category: Dip
- Method: Mixing
- Cuisine: Mexican
