Description
Easy Elote Dip turns classic Mexican street corn into a creamy appetizer made with corn, lime, chili powder, and cotija cheese.
Ingredients
Scale
- 1 tablespoon butter or olive oil
- 1 pound whole kernel corn (about 3.5 cups)
- 2 cloves garlic minced
- 1 jalapeño seeded and finely chopped
- 1/4 cup finely chopped red onion
- 1/4 cup crumbled cotija cheese or queso fresco
- 3 tablespoons finely chopped fresh cilantro
- 3 tablespoons Greek yogurt or mayonnaise
- 1/2 teaspoon chili powder
- juice of 1 lime
- Kosher salt
- freshly cracked black pepper
Instructions
- Melt butter or olive oil in a large sauté pan over medium high heat
- Add corn and cook about 10 minutes stirring occasionally until golden and caramelized
- Add minced garlic and cook for about 2 minutes until fragrant
- Remove from heat and transfer corn mixture to a mixing bowl
- Add jalapeño red onion cotija cheese cilantro Greek yogurt chili powder and lime juice
- Stir until all ingredients combine evenly
- Season with kosher salt and black pepper to taste
- Serve immediately or refrigerate in a sealed container
Notes
- Frozen canned or fresh corn can be used
- Drain canned corn well before cooking
- Store leftovers in the refrigerator for up to five days
- Prep Time: 12 minutes
- Cook Time: 3 minutes
- Category: Appetizer
- Method: Sauté
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 4 g
- Sodium: 220 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 10 mg