Smoky Mexican Elote Corn Dip with Cotija Cheese
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
For the Cheese
For the Garnish
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
Smoky Mexican Elote Corn Dip with Cotija Cheese
Smoky Mexican Elote Corn Dip with Cotija Cheese
Serving Suggestion
Serve the dip in a shallow bowl or dish for easy access, accompanied by lime wedges for an added burst of freshness.