Street Corn Dip (Elote Dip)
A creamy and flavorful street corn dip, perfect for parties and gatherings.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 6-8 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-American
- Diet: Vegetarian
Ingredients
Scale
- 1 tablespoon olive oil
- 2 (15 ounce) cans corn, drained
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add the drained corn and cook, stirring occasionally, until lightly charred, about 5-7 minutes.
- Remove the skillet from the heat. Stir in the mayonnaise, sour cream, cotija cheese, cilantro, lime juice, chili powder, smoked paprika, and cayenne pepper (if using).
- Season with salt and black pepper to taste.
- Bake for 10-15 minutes, or until the dip is heated through and bubbly.
- Serve hot with tortilla chips.
Notes
- For a make-ahead option, prepare the dip up to step 4 and refrigerate. Bake before serving.
- You can also serve this dip chilled.
- Garnish with extra cilantro and cotija cheese before serving.
Nutrition
- Serving Size: 1/4 cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
Find it online: https://devourdish.com/street-corn-dip-elote-dip/