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Elote Dip

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A creamy and delicious twist on classic Mexican street corn, perfect for parties or as a snack.

Ingredients

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  • 1 tbsp Unsalted Butter
  • 2 cloves Garlic (minced)
  • 1 Jalapeño (finely diced, seeds removed for less heat)
  • 16 oz Corn (frozen, canned (drained), or fresh)
  • 4 oz Cream Cheese (softened to room temperature)
  • 1/4 cup Sour Cream
  • 1/2 cup Cotija Cheese (crumbled, plus more for garnish)
  • 1/2 cup Monterey Jack Cheese (shredded)
  • 1 tsp Chili Powder (plus more for garnish)
  • 1/2 tsp Smoked Paprika
  • 1/4 tsp Salt (or to taste)
  • 1/4 cup Fresh Cilantro (chopped, plus more for garnish)
  • 1 Lime (juiced)

Instructions

  1. Melt the butter in a large skillet over medium heat.
  2. Add the minced garlic and diced jalapeño. Cook for about 1 minute until fragrant.
  3. Cook the corn in the skillet for 5-7 minutes, stirring occasionally, until heated through and lightly charred.
  4. Reduce the heat to low. Add the softened cream cheese and sour cream, stirring until the mixture is smooth.
  5. Stir in the cotija cheese, Monterey Jack, chili powder, smoked paprika, and salt until well combined.
  6. Remove the skillet from the heat. Stir in the fresh cilantro and lime juice.
  7. Transfer the dip to a serving bowl. Garnish with extra cotija cheese, chili powder, and cilantro. Serve immediately.

Notes

This dip is best served warm with tortilla chips or fresh veggies for dipping. Leftovers can be refrigerated for up to 3 days.

Nutrition

Find it online: https://mydailyrecipeideas.com/elote-dip-ultimate-creamy-mexican-street-corn-dip/

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