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Mexican Street Corn Dip (Elote)
This corn dip recipe is just like an elote (Mexican street corn). It is the perfect combo of sweet corn and savory tart cheese. Plus it's a lot easier to eat AND you get tortilla chips. Win!
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course:
Side Dish
Cuisine:
Mexican
Servings:
8
Calories:
313
kcal
Author:
The Food Charlatan
Ingredients
10
cobs
corn
fresh
1/4
red onion
1/2
cup
salted butter
(1 stick)
2
cloves
garlic
smashed and minced
3/4
teaspoon
paprika
3/4
teaspoon
chili powder
1 & 1/2
teaspoons
kosher salt
cracked black pepper
to taste
3
tablespoons
mayonnaise
5-6
ounces
Cotija cheese
2-3
tablespoons
cilantro
chopped
tortilla chips
for serving
Instructions
Husk the corn and use a sharp knife to chop the corn off of the cob. Chop up 1/4 of a red onion.
Heat a large skillet over medium heat. Add the butter and let it melt. Add the corn and onion.
Let the corn and onion cook for about 8-10 minutes, until the corn is starting to brown and stick to the pan.
Add the garlic, paprika, chili powder, salt, and pepper. Cook for 1 minute, then remove from heat.
Let the mixture cool slightly.
Chop the cilantro. Put the cheese in a bowl and use a spoon or fork to crumble it.
Add mayonnaise, Cotija, and cilantro and stir to combine.
You can serve this dip warm, room temperature, or cold, though I love it best when it is slightly warm.
Nutrition
Serving:
1
g
|
Calories:
313
kcal
|
Carbohydrates:
29
g
|
Protein:
7
g
|
Fat:
21
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
48
mg
|
Sodium:
773
mg
|
Potassium:
318
mg
|
Fiber:
3
g
|
Sugar:
7
g
|
Vitamin A:
926
IU
|
Vitamin C:
8
mg
|
Calcium:
99
mg
|
Iron:
1
mg