Street Corn Dip (Elote Dip)
Our delicious and easy Mexican Street Corn Dip recipe takes 15 minutes to make, using fresh or frozen corn. Serve it cold or warm, with chips for dipping.
Servings: 6 people
Calories: 348kcal
Cost: 8
Equipment
Ingredients
- 1 Tablespoon olive oil
- 1/3 cup white onion (43g), diced
- 4 oz can mild diced green chiles
- 1/3 cup water (79g)
- 1 cup corn kearnals* , or more, if desired
- 2/3 cup mayonnaise (151g)
- 1 cup plain Greek yogurt* (227g)
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon tajin
- 1 lime , juice from
- 2 Tablespoons fresh chopped cilantro , plus extra for garnish
- 1 cup shredded cheddar cheese (113g)
- 1/2 cup shredded cotija cheese or queso fresco* (60g)
- Salt and pepper , to taste
- Chips , for serving
Instructions
- Saute veggies: Heat a skillet over medium heat. Once hot add oil. Once hot, add onion and sauté 3 minutes. Add corn, diced green chiles and water. Cover and cook, stirring occasionally, until corn is tender (about 5 minutes). Remove from heat.1 Tablespoon olive oil, 1/3 cup white onion, 4 oz can mild diced green chiles, 1 cup corn kearnals*, 1/3 cup water
- Make creamy sauce: In a separate bowl mix together mayo, yogurt, chili powder, tajin, garlic powder, cilantro, lime juice, and cheddar cheese.2/3 cup mayonnaise, 1 cup plain Greek yogurt*, 1 teaspoon chili powder, 1 teaspoon garlic powder, 1 teaspoon tajin, 1 lime, 2 Tablespoons fresh chopped cilantro, 1 cup shredded cheddar cheese, Salt and pepper, 1/2 cup shredded cotija cheese or queso fresco*
- Finish: Stir in corn mixture from skillet. Season to taste with salt and pepper. Sprinkle fresh cilantro and cotija cheese on top, if desired.
- Serve warm or cold (dip will thicken as it chills), with tortilla chips for dipping.Chips
Video
Notes
Corn: Add more corn if you want it chunkier and more corn flavor. Use fresh raw corn cut from the cob, leftover cooked corn, (raw, cut from the cob) or frozen corn (I like Trader Joes frozen grilled corn).
Greek Yogurt: Could use Mexican crema or sour cream, instead.
Cheese: Cotija cheese is traditional, but you could use finely grated parmesan cheese.
Make Ahead Instructions: elote dip can be made days ahead, refrigerated for 5-7 days.
Nutrition
Calories: 348kcal | Carbohydrates: 9g | Protein: 11g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 42mg | Sodium: 517mg | Potassium: 149mg | Fiber: 1g | Sugar: 3g | Vitamin A: 386IU | Vitamin C: 5mg | Calcium: 242mg | Iron: 0.5mg
Recipe Link
Recipe Video
