Elote Street Corn Dip
Elote Street Corn Dip is an easy appetizer recipe inspired by delicious Mexican street corn. Great with chips or as a topping to so much more!
Servings 6
Ingredients
- 30 ounces whole kernel corn drained
- 2 tbsp butter
- ⅓ cup cotija cheese
- 4 tbsp mayonnaise
- 4 tbsp sour cream
- 2 tbsp fresh parsley chopped
- 1 lime juiced
- 1 tsp chili powder
- ½ tsp garlic powder
Instructions
- In a medium-sized heavy-bottomed skillet set over medium heat, combine the corn and butter and cook until the butter has melted.
- Cook for 10 minutes, stirring often, or until the corn has started on char on some pieces.
- Remove from the heat and transfer the buttery corn to a large mixing bowl. Allow it to cool for a few minutes before adding the remaining ingredients.
- Add the cheese, mayo, sour cream, parsley, lime juice, chili powder, and garlic and stir together well.
- Season with salt and pepper to taste.
- Enjoy this served with warm tortilla chips!
- Store in an airtight container for up to 3 days in the fridge.
Notes
If corn is in season, fresh corn cut off the cob is even more delicious!