Mexican Street Corn Dip
Mexican Street Corn Dip (elote dip) is a delicious and easy to make party dip, perfect for Cinco De Mayo or any time of year, really!
Servings: 4
Calories: 187kcal
Ingredients
- 2 cups frozen sweet white corn
- 1 jalapeno pepper, diced
- 1 clove of garlic, minced
- 1/4 cup cotija cheese, crumbled
- 1 lime, juice and zest
- 3 tablespoons mayonnaise
- 2 tablespoons unsalted butter
- 1/2 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/4 cup fresh chopped cilantro
Instructions
- Melt butter with 1/2 tbsp of olive oil in a large skillet on medium-high heat. Add the jalapeno, stir to coat, then saute for 1-2 minutes until it begins to char. Add the corn and the garlic and saute for 2-3 minutes.
- Meanwhile, combine mayonnaise, chili powder, cilantro, lime zest, and juice from half the lime in a large bowl.
- Add the corn to the bowl with the mayonnaise mixture, toss to combine. Then mix in the cotija cheese crumbles and cilantro. Squeeze the remaining lime juice over the corn and top with more cilantro and cotija cheese.
Nutrition
Calories: 187kcal | Carbohydrates: 16g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 165mg | Fiber: 3g | Sugar: 1g | Iron: 1mg
