Elote Dip Recipe
This Mexican corn dip is easy to make in 15 minutes and perfect
Servings 6 servings
Calories 185kcal
Equipment
Ingredients
- 1 Tablespoon olive oil
- 1 pound (about 3 cups) corn kernels
- 2 garlic cloves, minced
- ½ cup finely diced red onion
- 1 jalapeño, seeded and finely diced
- ½ cup crumbled cotija cheese
- 3 Tablespoons mayonnaise
- 3 Tablespoons chopped fresh cilantro
- ½ teaspoon chili powder
- ¼ cup lime juice
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Once heated, add the corn and cook for 5 minutes, stirring regularly. After 5 minutes, add the garlic, and stir, cooking for another 1-2 minutes, just until the garlic is soft and fragrant.
- Remove the pan from the heat. Spoon the corn and garlic into a large bowl.
- Add the remaining ingredients and mix together until well combined. Serve immediately.
Notes
Makes about 3 cups of elote dip, approximately 6-8 appetizer/side dish servings.
Seasonings: After you've mixed all of the ingredients together be sure to taste and adjust the salt, pepper, and chili powder as needed.
Storage: Store in an airtight container in the refrigeration for up to 5 days. This dip can be served hot or cold.
Nutrition
Calories: 185kcal | Carbohydrates: 19g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 14mg | Sodium: 385mg | Potassium: 220mg | Fiber: 2g | Sugar: 4g | Vitamin A: 350IU | Vitamin C: 11mg | Calcium: 72mg | Iron: 1mg