Elote "street Corn" Dip Recipe
Make Elote "street Corn" Dip Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Specials
Method
Specials
- 1
Roast the corn in butter
In a large skillet over medium heat, melt 2 tablespoons unsalted butter. Add 2 cups corn kernels and cook, stirring occasionally, until lightly charred and tender, about 5–7 minutes. This builds the smoky-elote base for the dip.
- 2
Prepare creamy base
In a medium bowl, whisk together 1/2 cup mayonnaise and 1/2 cup sour cream until smooth and fully combined.
- 3
Add brightness and heat
Stir in 1 tablespoon lime juice, 1 minced garlic clove, and 1 minced jalapeño pepper. Add 1/2 teaspoon chili powder and 1/4 teaspoon ground cumin; mix to distribute spices evenly.
- 4
Combine corn with creamy base
Pour the warm corn into the creamy mixture and fold gently until the kernels are evenly coated with the sauce.
- 5
Incorporate cheese
Sprinkle 1/2 cup cotija cheese over the mixture and fold just to combine, allowing some cheese to remain visible for texture.
- 6
Add cilantro
Fold in 2 tablespoons chopped fresh cilantro. Taste and adjust seasoning if needed.
- 7
Season to taste
Season with additional salt and pepper to taste if desired; keep in mind the cotija adds saltiness.
- 8
Serve
Transfer to a serving bowl. Garnish with extra cotija and cilantro. Serve warm or at room temperature with tortilla chips, pita, or fresh vegetables.
