Description
A vibrant, creamy, and tangy Street Corn Dip inspired by Mexican elote, featuring roasted corn, cheeses, and smoky spices. Perfect for game days, parties, or casual snacking — served warm or cold.
Ingredients
- 3 cups corn kernels (fresh, frozen, or canned)
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup crumbled cotija or feta cheese
- ½ cup shredded cheddar or Monterey Jack cheese
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- Salt and pepper to taste
- Garnishes: fresh cilantro (chopped), optional jalapeño slices, extra cotija cheese, sprinkle of chili powder or Tajín
Instructions
- Heat a cast-iron skillet or grill pan over medium-high. Add corn kernels and roast for 5–7 minutes until golden and slightly charred. Skip this step if using canned corn.
- In a large bowl, mix mayonnaise, sour cream, crumbled cotija (or feta), shredded cheese, lime juice, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper until well combined.
- Fold in the roasted or canned corn until evenly coated.
- Transfer to a serving dish and top with cilantro, jalapeño slices, extra cotija, and a dusting of chili powder or Tajín.
- Serve immediately warm or refrigerate and serve chilled later.
Notes
- Can be served warm or cold depending on preference.
- Use Greek yogurt instead of sour cream for a lighter version.
- Feta or Parmesan can substitute cotija cheese.
- Adjust spice level with jalapeños or Tajín.
- Keeps for 3–4 days in the fridge in an airtight container.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg
