Smoky Mexican Elote Corn Dip with Cotija Cheese

Name: Smoky Mexican Elote Corn Dip with Cotija Cheese
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Appetizer
Ingredients: Corn kernels; Olive oil; Smoked paprika; Cumin; Mayonnaise; Sour cream; Lime juice; Garlic powder; Salt and pepper; Cotija cheese; Monterey Jack cheese; Fresh cilantro; Lime wedges

A deliciously smoky and creamy dip version of the classic Mexican street corn

Transform the flavors of Mexican street corn into a delightful and crowd-pleasing dip perfect for any occasion.

30 min
6
Easy

Ingredients

For the Corn Dip

Corn kernels

3 cups (fresh or frozen, thawed)

Olive oil

1 tablespoon

Smoked paprika

1/2 teaspoon

Cumin

1/4 teaspoon

Mayonnaise

1 cup

Sour cream

1/2 cup

Lime juice

Juice of 1 lime

Garlic powder

1/2 teaspoon

Salt and pepper

To taste

For the Cheese

Cotija cheese

1 cup, crumbled

Monterey Jack cheese

1/2 cup, shredded

For the Garnish

Fresh cilantro

2 tablespoons, chopped

Lime wedges

For serving

Preparation

Preparing the Corn

Heat the oil

Heat the olive oil in a large skillet over medium-high heat.

Sauté the corn

Add the corn kernels and sauté until they are slightly charred and smoky, about 5-7 minutes.

Season and cool

Sprinkle with smoked paprika and cumin. Remove from heat and let cool.

Mixing the Dip Base

Combine base ingredients

In a large bowl, combine the mayonnaise, sour cream, lime juice, and garlic powder.

Make sure the corn is completely cool before mixing to prevent the dip from becoming too watery. For a smoother dip, pulse half of the corn mixture in a blender and then mix with the rest.

Season

Season with salt and pepper to taste.

Fold in corn

Stir in the cooled corn mixture until well combined.

Cooking Process

Mixing the Dip

Gently fold in the crumbled cotija and shredded Monterey Jack cheese into the corn mixture.

Chilling the Dip

Refrigerate the dip for at least 15 minutes to allow the flavors to meld.

Serving Preparation

Just before serving, sprinkle the dip with extra cotija cheese and chopped cilantro.

Plating & Serving