Fiesta Elote Dip

$- 2 cups frozen corn (thawed) - 1 tablespoon olive oil - 1/2 cup red onion (diced) - 2 cloves garlic (minced) - 1 cup cotija cheese (crumbled) - 1/2 cup mayonnaise - 1/2 cup sour cream The main ingredients bring a wonderful mix of tastes. The corn gives sweetness and crunch. Olive oil adds richness, while red onion and garlic give depth. Cotija cheese brings saltiness and creaminess. Mayonnaise and sour cream make the dip smooth and tangy. - 1 teaspoon chili powder - 1 teaspoon smoked paprika - Salt and pepper to taste - Juice of 1 lime Seasonings add a kick to the dip. Chili powder and smoked paprika give it warmth and a hint of smoke. Salt and pepper balance the flavors. Fresh lime juice adds a bright and zesty note. - Fresh cilantro (chopped) - Tortilla chips (for serving) Garnishing with fresh cilantro brightens the dish. It adds a pop of color and freshness. Serve the dip with crispy tortilla chips for a fun and tasty pairing. The chips make it easy to scoop and enjoy every bite. {{ingredient_image_1}} - Heat 1 tablespoon of olive oil in a skillet over medium heat. - Add 2 cups of thawed corn to the skillet. Cook for 5-7 minutes, stirring often. You want the corn to get slightly charred. This adds great flavor! - Next, add 1/2 cup of diced red onion to the skillet. - Add in 2 cloves of minced garlic too. Cook for 2-3 minutes. The onion should become soft and clear. Remove the skillet from heat and let it cool a bit. - In a large mixing bowl, combine 1 cup of crumbled cotija cheese, 1/2 cup of mayonnaise, and 1/2 cup of sour cream. - Mix in 1 teaspoon of chili powder, 1 teaspoon of smoked paprika, the juice of 1 lime, and salt and pepper to taste. Blend this until it’s smooth. - Gently fold in the charred corn mixture. Make sure it’s all mixed well. Taste the dip and adjust seasonings as needed. - Finally, transfer your dip to a serving bowl. You can garnish it with fresh cilantro for that extra pop! To make your dip shine, adjust the seasoning. Start with salt and pepper, then taste. If you want more heat, add chili powder. You can also try smoked paprika for depth. The corn needs a nice char. Cook it for about 5 to 7 minutes. Watch for a golden color and slight crunch. If you can't find cotija cheese, feta works well. It gives a nice salty flavor. For fresh ingredients, shop at local farmers' markets. This helps you find the best corn and herbs. Fresh corn really enhances the taste of the dip. Serve the dip with crispy tortilla chips. Arrange them around the dip bowl for a pretty look. For a fun touch, add a lime wedge on the side. You can also sprinkle more cilantro on top. This adds a pop of color and flavor. Pro Tips Use Fresh Corn: If you have access to fresh corn, grill it for a smoky flavor that enhances the dip's taste. Adjust the Spice Level: Customize the heat by adding diced jalapeños or a dash of hot sauce to the mix for an extra kick. Make Ahead: Prepare the dip a few hours in advance to allow the flavors to meld. Just keep it refrigerated until serving! Serve Warm or Cold: This dip is delicious either way! For a warm version, pop it in the oven for a few minutes before serving. {{image_2}} To add heat to your dip, try jalapeños. You can chop them finely and mix them in. If you prefer, use hot sauce instead. Just add a few dashes to the creamy mix. For a twist, consider spices like cayenne or crushed red pepper. For a vegetarian-friendly dip, swap the mayo and sour cream for vegan versions. Look for vegan mayo and non-dairy sour cream at your store. You can also use plant-based cheese instead of cotija. It melts well and adds great flavor. Pair this dip with other tasty appetizers. Think about serving chips, veggies, or even tacos alongside it. You can create a fun dip platter. Include guacamole, salsa, or queso for variety. This makes your meal more colorful and exciting! To keep your Mexican Street Corn Dip fresh, store it in an airtight container. Place it in the fridge right after serving. This dip stays tasty for about 3 to 5 days. Always check for any change in smell or color before eating. If it looks or smells off, it's best to toss it. Yes, you can freeze Mexican Street Corn Dip! Just put it in a freezer-safe container. Make sure to leave some space at the top because the dip will expand as it freezes. It can last up to 2 months in the freezer. When ready to eat, thaw it in the fridge overnight. To reheat, place the dip in a skillet over low heat or microwave it in short bursts. Stir often to make sure it heats evenly. If it seems too thick after thawing, add a bit of sour cream or mayo to bring back the creamy texture. Enjoy your dip warm with crunchy tortilla chips! If you cannot find cotija cheese, try feta cheese. Feta gives a nice tang. You can also use queso fresco, which has a similar texture. For a dairy-free option, look for vegan crumbled cheese. This will keep the dip tasty without dairy. This dip has a mild heat level. The chili powder adds flavor, not fire. If you like more heat, add jalapeños or hot sauce. Remember, the lime juice brightens the flavor without adding spice. Yes, you can prepare this dip a day in advance. Store it in the fridge in an airtight container. Before serving, mix it again to blend the flavors. This dip tastes even better after resting. This blog post walked you through making a tasty Mexican Street Corn Dip. You learned about the main ingredients, seasonings, and the steps to prepare the dip. I shared tips to perfect it and offered variations for spice and dietary needs. Always remember to store leftovers properly to keep them fresh. Whether you have a party or a quiet night, this dip is a winner. Enjoy making it and sharing with friends!$

A creamy and flavorful dip made with charred corn, cotija cheese, and spices, perfect for serving with tortilla chips.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Course Appetizer

Cuisine Mexican

Servings 6

Calories 250 kcal

Ingredients

2 cups frozen corn, thawed
1 tablespoon olive oil
0.5 cup red onion, diced
2 cloves garlic, minced
1 cup cotija cheese, crumbled (or feta for a twist)
0.5 cup mayonnaise
0.5 cup sour cream
1 teaspoon chili powder
1 teaspoon smoked paprika
1 lime Juice of
to taste Salt and pepper
for garnish Fresh cilantro, chopped
for serving Tortilla chips

Instructions

In a skillet, heat the olive oil over medium heat. Add the thawed corn and cook for 5-7 minutes, stirring occasionally, until the corn is slightly charred.
Add the diced red onion and minced garlic to the skillet. Sauté for an additional 2-3 minutes until the onion is soft and translucent. Remove from heat and let it cool slightly.
In a mixing bowl, combine the cotija cheese, mayonnaise, sour cream, chili powder, smoked paprika, lime juice, salt, and pepper. Mix until well blended.
Fold the charred corn mixture gently into the creamy mixture until fully incorporated. Taste and adjust seasoning if necessary.
Transfer the dip to a serving bowl and garnish with fresh cilantro.

Notes

Serve the dip with a side of crispy tortilla chips arranged in a fan shape around the bowl for a vibrant presentation. Consider adding a lime wedge and additional cilantro on top for extra color and flavor!

Keyword appetizer, corn, dip, fiesta