Description
This Elote-Inspired Party Dip is a creamy, cheesy, and slightly spicy dip that captures all the flavors of Mexican street corn. Made with roasted corn, tangy lime, cotija cheese, and a touch of spice, this dip is perfect for game nights, gatherings, or any party. Serve it warm with tortilla chips for the ultimate crowd-pleaser!
Ingredients
Scale
- 3 cups corn kernels (fresh, canned, or frozen)
- 1 tbsp unsalted butter
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tsp garlic powder
- ½ tsp chili powder (plus more for garnish)
- ¼ tsp smoked paprika
- 1 cup cotija cheese, crumbled (or feta as a substitute)
- ½ cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 1 tbsp lime juice
- 2 tbsp chopped fresh cilantro
- 1 jalapeño, finely diced (optional)
- Salt & black pepper to taste
Instructions
-
Roast the Corn:
- Heat a large skillet over medium-high heat.
- Melt the butter and add the corn, stirring occasionally, until slightly charred (about 5-7 minutes). Remove from heat and let cool slightly.
-
Mix the Dip:
- In a large bowl, combine the mayonnaise, sour cream, garlic powder, chili powder, smoked paprika, and lime juice.
- Stir in the roasted corn, cotija cheese, cheddar cheese, and Monterey Jack cheese.
-
Bake (Optional for a Warm Dip):
- Preheat oven to 375°F (190°C).
- Transfer the mixture to a baking dish and bake for 15 minutes until warm and bubbly.
-
Garnish & Serve:
- Sprinkle with additional cotija cheese, chili powder, and chopped cilantro.
- Serve warm with tortilla chips, pita chips, or sliced veggies.
Notes
- For extra heat, add cayenne pepper or hot sauce to taste.
- You can serve this dip chilled, but it’s best to warm.
- Swap out cotija cheese for Parmesan if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking or Stovetop
- Cuisine: Mexican-Inspired