Creamy Elote Dip recipe

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Ingredients

8 ears corn, shucked
2 medium green onions, chopped
1 medium jalapeno pepper, diced
1 clove garlic, minced
¼ cup mayonnaise
¼ cup sour cream
2 tablespoons lime juice
1 tablespoon Mexican-style hot sauce (such as Valentina®)
3 tablespoons chopped cilantro
1 ½ teaspoons ground ancho chile powder
⅓ cup crumbled cotija cheese

Nutrition Info

166.3 calories
carbohydrate: 18.8 g
cholesterol: 11.5 mg
fat: 9.7 g
fiber: 2.6 g
protein: 4.5 g
saturatedFat: 3 g
servingSize: -
sodium: 225.1 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  2. Grill corn for 10 minutes, turning every 2 minutes. Transfer corn to a cutting board and let cool for 5 minutes. Cut kernels off the cobs.

  3. Heat a large skillet over medium-high heat. Add onions and jalapeno and cook for 4 minutes. Add garlic and cook for 1 more minute. Reduce heat to low and stir in mayonnaise, sour cream, lime juice, and hot sauce. Cook for 2 minutes. Stir in corn and cook until heated through, about 1 minute.

  4. Remove from heat and stir in cilantro. Transfer the dip to a serving dish. Sprinkle chile powder over the top and garnish with cotija cheese.

Recipe Yield

8 servings

Recipe Note

If you like Mexican street corn, you'll love this rich and creamy dip. Serve with tortilla chips.

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