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Easy Elote Dip

A creamy, tangy dip that transforms the beloved flavors of Mexican street corn into a simple appetizer perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 8 minutes
Servings: 8
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 4 cups frozen corn kernels, thawed
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup cotija cheese, crumbled
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 cup fresh cilantro, chopped
  • salt to taste

Method
 

  1. Heat a large skillet over medium-high heat. Add thawed corn kernels without oil, spreading them in a single layer. Let them sit undisturbed for 3-4 minutes until you hear gentle sizzling and see golden spots forming. Stir occasionally for another 3-4 minutes until the corn develops beautiful caramelized edges.
  2. Transfer charred corn to a large mixing bowl and let it cool for 5 minutes. In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and garlic powder until smooth and well combined.
  3. Pour the creamy mixture over the cooled corn, stirring gently to coat every kernel. Fold in half the cotija cheese and most of the cilantro, reserving some for garnish. Taste and adjust seasoning with salt, additional lime juice, or chili powder as needed.
  4. Transfer your Easy Elote Dip to a serving bowl and top with remaining cotija cheese, fresh cilantro, and a light dusting of chili powder.

Notes

Keep frozen corn on hand for unexpected guests. Don't skip the charring step as it creates the smoky depth that makes elote special. Don't add creamy mixture to hot corn or it will become runny. Store covered in refrigerator for up to 3 days. Bring to room temperature before serving or warm gently in microwave for 30 seconds.