Description
This recipe offers a party-friendly dip inspired by elote, perfect for serving with chips at gatherings.
Ingredients
Scale
- 4 cups corn kernels (fresh, frozen, or canned, drained)
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 2 tablespoons chopped fresh cilantro, plus more for garnish
- 1-2 jalapeños, finely minced (seeds removed for less heat)
- 1 clove garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
- Juice of 1/2 lime
- Salt and black pepper to taste
- Tortilla chips for serving
Instructions
- If using fresh corn, grill or char the kernels until slightly browned. If using frozen, cook according to package directions. If using canned, drain well.
- In a large bowl, combine the corn kernels, mayonnaise, sour cream or Mexican crema, cotija cheese, cilantro, minced jalapeños, minced garlic, chili powder, smoked paprika, and cumin.
- Squeeze in the lime juice.
- Stir all ingredients together until well combined.
- Taste and season with salt and black pepper as needed.
- Transfer the dip to a serving bowl. Garnish with additional crumbled cotija cheese and fresh cilantro.
- Serve immediately with tortilla chips.
Notes
- For extra flavor, roast the corn kernels in a hot skillet or on a grill until slightly charred.
- Adjust the amount of jalapeño to your preferred spice level.
- You can prepare this dip a few hours in advance and refrigerate. Stir well before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: No-Cook (with cooked corn)
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 5g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg