Description
This Elote Dip is a creamy, flavorful Mexican-inspired appetizer featuring fresh corn sautéed with butter, spices, and onion, then mixed with mayonnaise, Cotija cheese, and fresh cilantro. Perfect for serving with tortilla chips, it’s a crowd-pleasing dish ideal for gatherings or casual snacking.
Ingredients
Scale
Vegetables
- 10 cobs fresh corn, husked
- 1/4 red onion, chopped
- 2 cloves garlic, smashed and minced
- 2-3 tablespoons cilantro, chopped
Dairy
- 1/2 cup salted butter (1 stick)
- 5-6 ounces Cotija cheese, crumbled
- 3 tablespoons mayonnaise
Spices & Seasonings
- 3/4 teaspoon paprika
- 3/4 teaspoon chili powder
- 1 1/2 teaspoons kosher salt
- Cracked black pepper, to taste
Accompaniments
- Tortilla chips (for serving)
Instructions
- Prepare the Corn and Onion: Husk the corn and use a sharp knife to carefully chop the kernels off the cob. Chop up 1/4 of a red onion into small pieces.
- Heat Butter and Sauté Corn: Heat a large skillet over medium heat. Add the butter and allow it to melt completely. Then add the corn kernels and chopped onion to the pan.
- Cook until Slightly Browned: Let the corn and onion cook for about 8-10 minutes, stirring occasionally, until the corn starts to brown and stick slightly to the pan for added flavor.
- Add Garlic and Spices: Add the smashed and minced garlic, paprika, chili powder, kosher salt, and cracked black pepper. Cook the mixture for an additional 1 minute, then remove from heat.
- Cool Slightly: Allow the corn mixture to cool slightly so it is warm but not hot, ensuring the flavors meld nicely without overheating the mayonnaise and cheese in the next step.
- Prepare Cilantro and Cheese: Chop the cilantro finely. In a separate bowl, crumble the Cotija cheese using a spoon or fork.
- Combine Ingredients: Add the mayonnaise, crumbled Cotija cheese, and chopped cilantro to the warm corn mixture. Stir thoroughly to combine all ingredients evenly.
- Serve: Serve the dip warm, at room temperature, or cold according to preference. It pairs excellently with tortilla chips for scooping.
Notes
- This dip can be made ahead and served cold or reheated gently before serving.
- Adjust the chili powder to your preferred spice level.
- For extra creaminess, add a little sour cream or cream cheese if desired.
- Fresh corn works best, but frozen corn can be substituted if fresh is unavailable. Cook according to package instructions before proceeding.
- Leftovers keep well refrigerated for up to 3 days.
