Ingredients:
- 4 cups corn kernels (fresh or frozen)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup crumbled cotija cheese (plus extra for garnish)
- 1/2 cup shredded cheddar cheese
- 1 jalapeño, finely diced (optional)
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- Salt and pepper to taste
- Tortilla chips or pita chips for serving
Directions:
- Preheat a large skillet over medium-high heat. Add the corn kernels to the skillet and cook, stirring occasionally, until the corn is slightly charred, about 5-7 minutes. Remove from heat and let cool.
- In a large bowl, mix together the mayonnaise, sour cream, cotija cheese, cheddar cheese, diced jalapeño, chili powder, smoked paprika, garlic powder, lime juice, and chopped cilantro.
- Once the corn has cooled, fold it into the creamy mixture. Stir until everything is well combined.
- Season with salt and pepper to taste.
- Transfer the dip to a serving dish, and garnish with extra cotija cheese, cilantro, and a sprinkle of chili powder.
- Serve with tortilla chips or pita chips for dipping.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 280 kcal per serving | Servings: 6 servings
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