Looking for a crowd-pleasing appetizer that’s packed with flavor? This creamy Elote Dip brings the vibrant taste of Mexican street corn straight to your table, offering a perfect blend of charred corn, tangy lime, gooey cheese, and a hint of spice. Ideal for parties, taco nights, or a quick snack, this dip is sure to become a new favorite!
Ingredients:
4 cups corn kernels (fresh, frozen, or canned)
1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup crumbled cotija cheese (or feta)
1/2 cup shredded mozzarella cheese
2 tablespoons lime juice
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1 jalapeño, finely chopped
1/4 cup fresh cilantro, chopped
Salt and pepper, to taste
Hot sauce, to taste (optional)
Directions:
Prepare the Corn: For fresh corn, grill or char it in a hot skillet for 5-7 minutes, stirring occasionally, until lightly browned. If using frozen or canned corn, drain and pat dry, then char it in a skillet to get a similar charred flavor.
Mix the Dip: In a large bowl, combine the charred corn, mayonnaise, sour cream, cotija cheese, mozzarella cheese, lime juice, chili powder, smoked paprika, and chopped jalapeño. Stir until well blended.
Season and Serve: Season with salt, pepper, and hot sauce to taste. Garnish with fresh cilantro and additional cotija cheese if desired. Serve warm with tortilla chips, crackers, or veggie sticks.
Serving Tips:
Warm is Best: Elote Dip is at its best served warm, as the cheese is gooey and the flavors are melded together. You can reheat it gently in the microwave or oven if it cools down.
Perfect Pairings: Serve with tortilla chips, crackers, or veggie sticks like carrots and celery for dipping. You can also use it as a topping for tacos, nachos, or baked potatoes.
Garnishes: For extra flair, garnish with additional fresh cilantro, extra crumbled cotija cheese, or a sprinkle of chili powder. A squeeze of fresh lime juice right before serving can also brighten up the flavors.
Portion Control: Use a serving bowl that’s easy for guests to reach and keep a few extra bowls of tortilla chips or crackers on the side for easy refilling.
Storage Tips:
Refrigeration: Store leftover Elote Dip in an airtight container in the refrigerator. It will keep well for up to 3-4 days. Make sure to let it cool completely before sealing the container to avoid condensation, which can make the dip watery.
Freezing: While not ideal, you can freeze Elote Dip if you need to keep it for a longer period. Transfer it to a freezer-safe container, leaving some space at the top for expansion. It can be frozen for up to 2 months. To reheat, thaw it overnight in the refrigerator and then gently warm it on the stove or in the microwave.
Reheating: To reheat, place the dip in a microwave-safe dish and heat it in 30-second intervals, stirring in between, until it’s warmed through. If reheating on the stove, do so over low heat to prevent burning, stirring frequently.
Texture Changes: Be aware that freezing and reheating may slightly alter the texture of the dip, especially the cheese. If the dip seems a bit separated after reheating, give it a good stir to reincorporate the ingredients.
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FAQs:
Can I use canned or frozen corn for this recipe?
Yes, you can use canned or frozen corn for Elote Dip. If using canned corn, be sure to drain and pat it dry before charring to avoid excess moisture. Frozen corn should be thawed and dried as well before charring. Both options will work well in this recipe and will still provide a delicious flavor.
How can I make this dip spicier?
To add more heat to your Elote Dip, you can increase the amount of chopped jalapeño or add a dash of hot sauce. You can also mix in some cayenne pepper or a pinch of red pepper flakes for an extra kick. Adjust the spice level according to your preference and taste.
Can I prepare this dip ahead of time?
Yes, you can prepare Elote Dip ahead of time. Mix all the ingredients together and store the dip in an airtight container in the refrigerator. For the best taste and texture, reheat it gently before serving. The dip can be kept in the refrigerator for up to 3-4 days.
What can I use instead of cotija cheese?
If you don’t have cotija cheese, you can substitute it with crumbled feta cheese or grated Parmesan cheese. While cotija cheese has a distinct flavor, these alternatives will still provide a delicious, cheesy element to the dip. Adjust the amount to your taste preference if using a substitute.
Conclusion:
This Elote Dip brings the vibrant flavors of Mexican street corn to a creamy, cheesy appetizer that’s perfect for any occasion. Quick and easy to make, it’s sure to be a hit at your next gathering. Serve warm with your favorite dippers for a crowd-pleasing treat.
📖 Recipe:
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Elote Dip
- Total Time: 17 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Discover the irresistible flavors of Mexican street corn with this creamy Elote Dip! Loaded with charred corn, zesty lime, savory cheeses, and a touch of spice, this dip is perfect for parties, taco nights, or a quick appetizer. Enjoy it warm with tortilla chips, crackers, or fresh veggies!
Ingredients
4 cups corn kernels (fresh, frozen, or canned)
1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup crumbled cotija cheese (or feta)
1/2 cup shredded mozzarella cheese
2 tablespoons lime juice
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1 jalapeño, finely chopped
1/4 cup fresh cilantro, chopped
Salt and pepper, to taste
Hot sauce, to taste (optional)
Instructions
- Prepare the Corn: Grill or char fresh corn in a hot skillet for 5-7 minutes until lightly browned. If using frozen or canned corn, drain, pat dry, and char in a skillet.
- Mix the Dip: In a large bowl, combine charred corn, mayonnaise, sour cream, cotija cheese, mozzarella cheese, lime juice, chili powder, smoked paprika, and jalapeño. Stir until well combined.
- Season and Serve: Season with salt, pepper, and hot sauce if desired. Garnish with fresh cilantro and additional cotija cheese if desired. Serve warm with tortilla chips, crackers, or veggie sticks.
Notes
For a spicier dip, add more chopped jalapeño or extra hot sauce.
Substitute cotija cheese with crumbled feta or grated Parmesan if needed.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Appetizer
- Method: Mixing and Charring
- Cuisine: Mexican
Nutrition
- Serving Size: 6 servings
- Calories: 180 kcal per serving
Keywords: Elote Dip, Mexican Street Corn Dip, Creamy Corn Dip, Party Dip, Cheesy Elote Dip, Easy Appetizer, Mexican Appetizer
