Zesty Elote Party Dip
A creamy, smoky Mexican Street Corn Dip loaded with charred corn, Cotija cheese, lime, and chile spices—perfect for dipping at any gathering.
Equipment
- Cast-Iron Skillet
- Chef's Knife
- Citrus Juicer
- Silicone spatula
- Measuring Cups
- Measuring Spoons
Ingredients
Main Ingredients
- 4 cups fresh corn kernels about 6 ears, patted dry
- 1 tbsp neutral oil for charring
- 1 jalapeño minced, seeds removed for mild heat
- ¼ cup red onion finely diced
- 2 cloves garlic minced
Creamy Base
- ⅓ cup mayonnaise
- ⅓ cup Mexican crema or sour cream thinned with milk
- 2 oz light cream cheese softened
- ¾ cup Cotija cheese finely crumbled, divided
- 2 tbsp unsalted butter melted
- 1.5 tbsp lime juice freshly squeezed
- 1 tsp Tajín or chili-lime powder
- ½ tsp smoked paprika
- ¼ tsp ground cumin
- ¼ cup cilantro chopped
- salt & black pepper to taste
Instructions
- Heat a cast-iron skillet over high heat until smoking. Add oil and corn. Sear for 5 minutes, stirring occasionally until lightly charred.
- Reduce heat to medium. Stir in jalapeño, red onion, and garlic. Cook for 2 minutes until fragrant.
- Lower heat to medium-low. Add mayonnaise, crema, cream cheese, 1/2 cup Cotija, lime juice, Tajín, paprika, and cumin. Stir until combined and heated through.
- Drizzle in melted butter. Top with remaining Cotija, chopped cilantro, and cracked black pepper. Serve warm with tortilla chips.
Notes
If using frozen corn, thaw and pat dry first. You can substitute feta for Cotija. Keep warm in a slow cooker for parties. Add cayenne for more heat.
Nutrition
Calories: 230kcalCarbohydrates: 15gProtein: 7gFat: 16gSaturated Fat: 6gCholesterol: 25mgSodium: 390mgPotassium: 260mgFiber: 2gSugar: 4gVitamin A: 10IUVitamin C: 12mgCalcium: 180mgIron: 1.2mg
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