Street Corn Dip
A vibrant and flavorful dip inspired by the popular Mexican street food elote, featuring roasted corn, creamy sauces, and savory spices.
Ingredients
Main Ingredients
- 3 cups corn kernels (fresh, frozen, or canned)
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup crumbled cotija or feta cheese
- ½ cup shredded cheddar cheese
Seasonings and Extras
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- Salt and pepper to taste
Instructions
Roasting the Corn
- Roast the corn in a skillet over medium heat for 5 to 7 minutes, stirring occasionally until golden charred.
- Alternatively, preheat the oven to 400°F and roast the corn in a single layer on a baking sheet for 15 to 20 minutes.
Mixing the Ingredients
- In a large mixing bowl, combine mayonnaise and sour cream, mixing until well-blended.
- Add crumbled cotija or feta cheese and shredded cheddar, stirring until smooth.
- Gently fold in the roasted corn until well-coated.
Seasoning the Dip
- Season the mixture with lime juice, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper.
- Mix well to allow flavors to meld.
- Transfer the dip to a serving dish and garnish with fresh cilantro and additional cotija cheese, if desired.
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Notes
For best flavor, chill the dip for at least an hour before serving. Use fresh corn if possible, and adjust spiciness with more chili powder or jalapeños.