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Elote Dip (Mexican Street Corn Dip)

Elote Dip (Mexican Street Corn Dip)

Warm, cheesy elote dip made with charred corn, cream cheese, lime, and cotija — ready in 25 minutes. The easy Mexican street corn dip everyone asks for at game day and potlucks.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Appetizer
Cuisine American, Tex-Mex
Servings 8
Calories 183 kcal

Equipment

Ingredients
  

  • 1 tablespoon olive oil
  • 1 shallot diced
  • 1 16oz bag corn kernels
  • 8 oz cream cheese softened
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 1 tablespoon fresh lime juice
  • 2 teaspoons Tajin seasoning, or chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/4 cup Cotija cheese plus more for garmish
  • 1/4 cup fresh cilantro chopped

Instructions
 

  • Heat olive oil in a large skillet (preferably cast iron)t over medium high heat. Add the shallot and corn,cook undisturbed, for 4-5 minutes or until some of the kernels have browned on the bottom. Stir and cook again undisturbed for an additional 4-5 minutes.
  • Add in the the cream cheese, mayonnaise, Greek yogurt, chili seasoning,smoked paprika, ground cumin, lime juice, and salt. Cook on medium low heat, stirring until the cream cheese has melt and everything is combined.
  • Stir in the Cotija cheese and cilantro and transfer to a servicg dish.Garnish with additional cotija cheese and cilantro and serve as desired.

Nutrition

Calories: 183kcalCarbohydrates: 3gProtein: 3gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 36mgSodium: 191mgPotassium: 76mgFiber: 0.2gSugar: 2gVitamin A: 566IUVitamin C: 1mgCalcium: 63mgIron: 0.4mg
Keyword 30 minutes or less, easy appetizers, game day appetizer

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