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Creamy, cheesy, elote dip, or also known as Mexican street corn dip.
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Mexican Street Corn Dip

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 8 servings
Calories: 161kcal

Equipment

Ingredients

  • 2 tablespoons Unsalted butter
  • 4 cups Corn kernels frozen, canned or roasted
  • 1 Jalapeño seeded and diced
  • 3 tablespoons Mayonnaise
  • ¼ cup Crumbled cotija cheese
  • 2 tablespoons Chopped fresh cilantro leaves
  • 1/2 teaspoon Chili powder
  • 1 tsp Garlic minced
  • Juice of 1 lime + zest

Topping

  • 1/2 cup Queso fresco
  • 1/2 cup Mozzarella
  • Garnish cilantro, lime zest

Instructions

  • (Optional) Preheat oven to broil on high (550 degrees F)
  • In a large skillet, melt butter over medium high heat. Then add frozen corn kernels and a diced and de-seeded jalapeño, and cook, stirring occasionally, until the corn is cooked through and slightly charred, about 8-10 minutes. Look for the golden char on the kernels
  • Remove corn from heat, and pour into serving dish. Stir in mayonnaise, cotija, cilantro, chili powder, garlic and lime juice.
  • Serve immediately, or top with queso fresca and mozzarella, and broil until golden and bubbly.
  • Garnish with additional cilantro, and cotija, and lime zest
  • Serve with corn chips or tortilla chips.

Nutrition

Calories: 161kcal | Carbohydrates: 12g | Protein: 5g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 21mg | Sodium: 305mg | Potassium: 134mg | Fiber: 2g | Sugar: 4g | Vitamin A: 299IU | Vitamin C: 4mg | Calcium: 84mg