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Mexican Street Corn Dip

A creamy dip that captures the vibrant flavors of elote, perfect for gatherings or movie nights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 people
Course: Appetizer
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 ears of sweet corn grilled and kernels removed
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 cup cotija cheese crumbled
  • 1/4 cup fresh cilantro chopped
  • Juice of 1 lime
  • Salt and pepper to taste

Equipment

  • Mixing bowl
  • Skillet or grill
  • Spatula
  • Serving dish
  • Measuring cups and spoons

Method
 

  1. Grill the corn until it’s nicely charred, about 10 minutes.
  2. Once the corn has cooled slightly, use a sharp knife to cut the kernels off the cob.
  3. In a mixing bowl, combine the sour cream and mayonnaise.
  4. Mix in the chili powder and smoked paprika.
  5. Fold in the grilled corn kernels gently.
  6. Stir in the crumbled cotija cheese and chopped cilantro.
  7. Squeeze in the lime juice and season with salt and pepper to taste.
  8. Let the dip chill in the fridge for at least 15 minutes before serving.

Notes

Serve with tortilla chips or fresh veggies for dipping.