Ingredients
4 cups corn kernels (fresh, frozen, or canned)
1/4 cup mayonnaise
1/4 cup Mexican crema (or sour cream)
1/2 cup crumbled Cotija cheese
1/4 cup chopped fresh cilantro
1 small jalapeño, seeded and minced (optional)
1 teaspoon chili powder or Tajin seasoning
1 clove garlic, minced
Juice of 1 large lime
Salt and pepper to taste
1 tablespoon vegetable oil
Instructions
Step 1: Heat the oil in a large skillet over medium-high heat. Add the corn kernels and spread them in an even layer. Let them cook undisturbed for 3-4 minutes until they begin to char and turn golden brown.
Step 2: Stir the corn and continue cooking for another 3-5 minutes until well-charred. Remove from heat and let cool slightly.
Step 3: In a large mixing bowl, whisk together the mayonnaise, Mexican crema, lime juice, minced garlic, and chili powder until smooth.
Step 4: Add the charred corn, most of the Cotija cheese, cilantro, and jalapeño to the bowl. Fold everything together until the corn is thoroughly coated in the dressing.
Step 5: Season with salt and pepper to taste. Transfer to a serving bowl and garnish with the remaining Cotija cheese and a sprinkle of chili powder.
Notes
For a smokier flavor, you can grill the corn on the cob before cutting it off for this elote dip recipe.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Drinks, Snacks & Holiday Treats
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 210 kcal
- Sugar: 4g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg
