Creamy Mexican Corn Dip (Elotes Dip)
The easiest creamy Mexican corn dip! Elotes dip is basically the stuff you find in Mexican street corn in a cup, but made so you can serve it alongside tortilla chips! There’s no cooking involved — stir everything together and you’re good to go in 10 minutes!
Servings: 6 servings
Ingredients
- 2 tablespoons EACH: melted butter cooled AND lime juice
- ½ cup mayonnaise
- 1 teaspoon garlic powder
- ½ teaspoon EACH: salt AND ancho chili powder cayenne works, but use less
- 1 pound roasted corn defrosted/drained (regular corn kernels work too!)
- ¼ cup chopped cilantro
- 1 jalapeno pepper minced
- 1 cup crumbled Cotija cheese
Instructions
- BASE: Whisk together the melted butter, lime juice, and mayonnaise in a medium bowl. Season with garlic powder, salt, and ancho chili powder.
- EVERYTHING ELSE: Add the corn, cilantro, jalapeños, Cotija cheese and using a rubber spatula, stir to combine. Taste and adjust with additional seasonings as desired.
- SERVE: Allow to cool for several hours (it intensifies the flavors even more) or serve immediately along with tortilla chips.
