Loaded mexican street corn dip Recipe
This Mexican street corn dip is everything you love about classic elote, but in a totally scoopable form! Smoky, creamy, and packed with charred corn, it's the ultimate crowd-pleasing appetizer that takes less than 15 minutes to make.
Equipment
- 1 Cast Iron Skillet (heavy-bottomed skillet is best for charring)
- 1 Large mixing bowl
- 1 Spatula or large spoon for folding
Ingredients
- 3 cups Corn fresh, frozen, or canned (drained)
- 1/2 cup Mayonnaise
- 1/4 cup Sour Cream
- 1/2 cup Cotija Cheese crumbled
- 1/4 cup Cilantro chopped
- 1 Jalapeño diced (remove seeds for mild)
- 1 tsp Chili Powder
- 1 tbsp Lime Juice freshly squeezed
Instructions
- Heat a dry, heavy skillet over medium-high heat. Add the corn in an even layer. Let it sit untouched for a few minutes until it gets a nice dark char on the bottom, then stir and repeat until charred all over.
- In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, and chili powder until perfectly smooth.
- Add the warm charred corn, diced jalapeño, fresh cilantro, and crumbled Cotija to the creamy base. Fold gently with a spatula to combine everything evenly.
- Give it a quick taste. You might need a pinch of salt or an extra squeeze of lime depending on how salty your cheese is and how sweet your corn is.
- Transfer the mixture to a serving bowl, top with a little extra cheese, a sprinkle of cilantro, and a dusting of chili powder. Serve with sturdy tortilla chips.
