Description
A creamy, zesty Mexican street corn dip with fresh corn, mayonnaise, sour cream, jalapeño, and a blend of spices, perfect for dipping or serving as a side.
Ingredients
- About 2 cups fresh corn kernels
- ¼ cup mayonnaise
- 2 tbsp sour cream
- ½ tbsp finely chopped jalapeño
- ½ tbsp grated garlic
- 2 tbsp finely chopped cilantro
- 1½ tbsp lemon juice
- ½ tbsp elote seasoning (or substitute with chili powder + salt + cumin)
- 1 tbsp butter
- 1 tbsp parmesan cheese
- A pinch of chili powder for garnish
Instructions
- Melt butter in a pan, then add garlic and jalapeño for a quick sauté.
- Add corn kernels and cook until lightly caramelized, about 5–6 minutes. Turn off heat and let cool.
- Once cooled, stir in mayonnaise, sour cream, cilantro, elote seasoning, and lemon juice until well combined.
- Adjust seasoning to taste, then cover and chill for at least 30 minutes for flavors to develop.
- Just before serving, sprinkle with parmesan cheese and a dash of chili powder.
- Serve with tortilla chips.
Notes
- Swap extra sour cream for some mayonnaise to lighten the dip.
- Make it vegan by using cashew cream instead of dairy.
- Adjust heat by adding extra jalapeño or substituting serrano peppers.
- Add chipotle powder for smokiness or use queso fresco instead of parmesan.
- Keep leftovers refrigerated in an airtight container for 3–4 days.
- If dip thickens, stir in sour cream or lime juice to refresh creaminess.
- Do not keep the dip at room temperature for more than 3 hours.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 150
- Sugar: 3g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
