Street Corn Dip (Elote Dip)
User Reviews
5
Street Corn Dip (Elote Dip)
Description
Street Corn Dip (Elote Dip) starts by sautéing diced onion with corn and green chiles to soften the vegetables and develop flavor. The corn is cooked with water until tender, then mixed into a creamy sauce composed of mayonnaise, Greek yogurt, shredded cheddar, chili powder, garlic powder, tajin seasoning, cilantro, and fresh lime juice. The mixture is then seasoned with salt and pepper to taste.
The dip can be served warm or chilled; chilling thickens its texture. The combination of creamy, tangy, and mildly spicy elements evokes the flavors of Mexican street corn in a scoopable form. Garnishes of fresh cilantro and optional cotija cheese add brightness and a salty accent to each serving.
This dip pairs well as a chip dip or alongside Mexican-inspired dishes, bringing a rich corn flavor balanced by spices and creamy texture. It suits warm or casual gatherings as a shareable appetizer.
The recipe notes suggest varying the corn amount for chunkier texture and using fresh, frozen, or leftover grilled corn. Cotija cheese can be replaced with parmesan if unavailable. Greek yogurt may be swapped with sour cream or Mexican crema. The dip stores well in an airtight container for up to a week.
Ingredients
- 1 Tablespoon olive oil
- 1/3 cup white onion , diced
- 1 oz can green chiles mild, diced
- 1/3 cup water
- 1 cup corn* , or more, if desired
- 2/3 cup mayonnaise
- 1 cup Greek yogurt plain
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon tajin seasoning
- 1 lime , juice from
- 2 Tablespoons cilantro plus extra for garnish, fresh, chopped
- 1 cup cheddar cheese shredded
- 1/2 cup cotija cheese optional, shredded, or queso fresco
- salt to taste
- black pepper to taste
- Chips , for serving
Instructions
- Heat a skillet over medium heat. Once hot add oil. Once hot, add onion and sauté 3 minutes. Add corn, diced green chiles and water. Cover and cook, stirring occasionally, until corn is tender (about 5 minutes). Remove from heat.
- In a separate bowl mix together mayo, yogurt, chili powder, tajin, garlic powder, cilantro, lime juice, and cheddar cheese. Stir in corn mixture from skillet. Season to taste with salt and pepper. Sprinkle fresh cilantro and cotija cheese on top, if desired.
- Serve warm or cold (dip will thicken as it chills). Serve with chips for dipping.
Notes
- The corn amount is flexible; add more for a chunkier texture and stronger corn flavor.
- Use fresh, frozen, or leftover grilled corn based on availability and preference.
- Cotija cheese can be substituted with finely grated parmesan if needed.
- Greek yogurt may be replaced with Mexican crema or sour cream for a different tang.
- Store dip in an airtight container for 5-7 days; it can be served warm or cold as preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 17g | 6% |
| Protein | 12g | 24% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 36mg | 12% |
| Sodium | 649mg | 27% |
| Potassium | 206mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 406IU | 8% |
| Vitamin C | 6mg | 7% |
| Calcium | 243mg | 24% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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