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–+ servings
Elote dip in a yellow Mexican bowl with a chip for dipping.

Elote Dip

lynn
A corn-forward elote dip that brings the tangy and cheesy flavor of Mexican street corn to a bowl, ready for dipping.
5 from 6 votes
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer Recipes
Cuisine Mexican
Servings 4 cups
Calories 1427 kcal

Ingredients
  

  • 4 cups of corn kernels preferably fresh (from 5-6 ears of corn)
  • 2 tablespoons butter
  • 1 fresh jalapeño diced
  • 2 tablespoons minced garlic from 4-5 cloves of garlic
  • 4 ounces of cream cheese cubed
  • 1/4 cup sour cream
  • 2 teaspons tajin see note
  • 2 tablespoons finely chopped fresh cilantro more to taste
  • 2-3 tablespoons crumbled cotija cheese queso fresco or parmesan cheese

Instructions
 

  • Remove corn from cobs.
    Cutting corn off of cob.
  • Melt butter in a large skillet.
  • Add corn and heat over medium-high heat until corn kernels begin to brown. You don't need to brown them all right now, but you want some of them to start turning brown.
    Corn browning in pan.
  • Add minced garlic and diced jalapeño and saute for three minutes.
  • Add cream cheese, sour cream, and tajin seasoning and stir to combine.
  • When the cream cheese has melted, stir in the cilantro.
  • Put elote dip in a serving bowl and sprinkle with cotija cheese and more cilantro.
  • Serve warm or at room temperature.

Notes

If you don't have Tajin, you can make it by mixing one tablespoon of chili powder with one-half a teaspoon each of lime zest and salt. Because of the moisture from the lime zest, you need to use this mixture immediately and won't be able to store it.

Nutrition

Calories: 1427kcalCarbohydrates: 147gProtein: 36gFat: 90gSaturated Fat: 49gPolyunsaturated Fat: 7gMonounsaturated Fat: 23gTrans Fat: 1gCholesterol: 239mgSodium: 953mgPotassium: 1741mgFiber: 16gSugar: 35gVitamin A: 5536IUVitamin C: 56mgCalcium: 397mgIron: 4mg
Keyword corn, dip
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