Elote Dip Recipe
Indulge in this easy elote dip, a simple twist on Mexican street corn ready in 15 minutes! It's a creamy mixture of zesty spices and grilled corn perfect for dipping tortilla chips.
Ingredients
- 4 ears of corn
- ½ cup mayo
- ¼ cup sour cream , or plain Greek yogurt
- 1 lime , zested and juiced
- ½ teaspoon kosher salt , or 1/4 tsp salt
- ¼ teaspoon chili powder , more to taste
- 3-5 Tablespoons queso fresco , crumbled
For serving: Freshly chopped cilantro, lime wedge, Valentina hot sauce (or your favorite kind), tortilla chips
Instructions
- Heat grill to medium high heat.
- Grill corn. Partially shuck 4 ears corn, leaving 1 to 2 layers of husk on during grilling. Place the corn on the hot grill and grill on all sides until husk is corn is tender and has a few dark brown spots (about 15 minutes). Remove from heat and allow to cool slightly.
- In a bowl, mix together 1/2 cup mayonnaise, 1/4 cup sour cream, juice of one lime, lime lime zest, 1/2 teaspoon salt and 1/4 teaspoon chili powder until incorporated. Add more seasoning to taste.
- Remove the kernels from each cob. Place the warm corn in the same bowl with the cream mixture and mix to combine.
- Place the corn dip in a serving bowl and top with cilantro, 3-5 Tablespoons queso fresco and hot sauce. Place in the fridge to chill if desired or serve warm. Serve with tortilla chips.
Notes
Corn: You could also use 3-4 cups canned roasted corn, or frozen corn (defrosted) if you don't have fresh corn, however I prefer freshly grilled.
Storage: Store leftovers in a storage container for up to 3 days. I wouldn't recommend freezing it.
Nutrition
Calories: 167kcal, Carbohydrates: 10g, Protein: 3g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 14mg, Sodium: 286mg, Potassium: 150mg, Fiber: 1g, Sugar: 3g, Vitamin A: 205IU, Vitamin C: 6mg, Calcium: 44mg, Iron: 0.3mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
