Description
This Elote Dip is creamy & full of flavor. Mexican Street Corn Dip is the perfect appetizer if you want to be the star of the party! This one is ALWAYS a crowd favorite.
Ingredients
Scale
- 4 ears of corn on the cob
- 1/2 cup diced red onion
- 3/4 cup minced cilantro
- 1 cup feta cheese or Cotija
- 1 Roma tomato, seeds removed and diced medium
- 1 small avocado, diced medium
- 1 large jalapeno, seeds removed and minced
- 1/4 cup sour cream
- juice from 1/2 lime
- 1/4 teaspoon of cumin
- 1/4 teaspoon of chili powder
- 1/4 teaspoon of paprika
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon olive oil
- 1 bag of Tostitos Scoops for Serving
Instructions
- Cut the corn off the cob. Heat a large skillet to medium heat on the stovetop. Add in the olive oil and allow it to heat up.
- Toss in the corn and salt and pepper and cook for about 8 minutes, stirring every few minutes.
- Allow the corn to cool to room temperature. Place in a large bowl once cooled down, and then refrigerate for 15 minutes. Remove from fridge and add red onion, cilantro, tomato, jalapeño, and avocado into the bowl and toss gently.
- Whisk cumin, chili powder, paprika, sour cream and lime juice until combined. Pour over the dip and mix to combine. Add in the feta or cotija cheese and toss gently.
- Season with salt and pepper and store in the fridge until ready to serve. Enjoy with tortilla chips or by the spoonful.
Notes
The instructions above are for serving the elote dip cold, which I personally prefer. If you want to serve it hot, you can leave out the cooling and refrigeration steps. I suggest topping with avocado and cheese last to avoid melting.
- Prep Time: 10 minutes
- Refrigeration Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican