Elote Dip Recipe
Serves 615 mins prep10 mins cook
Tangy, creamy, and smoky, this elote street corn dip will immediately add fresh, Mexican flavor to any menu. The best part is that you can make this authentic dish in less than 30 minutes with only a handful of ingredients!
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What you need
Instructions
0 To cook the corn: In a large heavy-bottom skillet (such a cast iron skillet), heat olive oil over medium-high heat. Add the corn kernels and saute for 7-10 minutes, stirring frequently until lightly golden. Do not overcrowd the skillet. Saute in 2 batches if needed. Add the garlic and saute, stirring constantly, for 30 seconds. Remove from the heat and set aside to cool for 5-10 minutes. 1 To make the dressing: Whisk together the mayonnaise, sour cream, lime juice, lime zest, chili powder, kosher salt, and black pepper in a large bowl (big enough to mix the whole dip) until thoroughly combined. 2 To assemble: Add the now-cooled corn, onion, jalapeno, cotija cheese, and cilantro to the bowl and toss to combine. Taste for seasoning and add more if necessary. 3 Transfer to a serving bowl and garnish with more cilantro. Serve with your favorite chips on the side.View original recipe