Elote Dip Recipe
roasted corn, onion, cilantro, lime-pickled serrano, tajin + chips
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Ingredients
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Main Ingredients
Serving
Method
Preparation
- 1
Roast the Corn
Preheat your oven to 400°F (200°C). Spread the corn kernels on a baking sheet and roast in the oven for about 20-25 minutes, until they are golden brown and slightly charred, stirring halfway through.
- 2
Prepare the Pickled Serrano
If you haven't done so already, pickle the serrano peppers by soaking them in lime juice and a pinch of salt for about 30 minutes before using.
- 3
Mixing
- 4
Combine Ingredients
In a large mixing bowl, combine the roasted corn, chopped onion, cilantro, pickled serrano peppers (sliced), lime juice, and Tajín seasoning. Stir well until all ingredients are evenly mixed.
Serving
- 5
Serve with Chips
Transfer the elote dip to a serving bowl and serve immediately with tortilla chips on the side.