Elote Dip

Mexican street corn…. in a dip!


  • 2 tablespoons unsalted butter
  • 18 oz frozen golden corn (sweet corn is okay, too)
  • 1 jalapeño pepper, seeds and stem removed, finely chopped
  • 1/4 cup sour cream
  • 1/4 cup mayo
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne
  • Juice of 1 lime
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons sliced green onions
  • 1/4 cup cotija cheese (or feta)


  • Add the butter to a large skillet, and melt over medium-high heat. Add the corn kernels and jalapeño. Cook for about 10 minutes until the kernel are browned like they were grilled. Set aside to cool a bit.
  • To a large mixing bowl, add the sour cream, mayo, cumin, chili powder, cayenne, lime juice, cilantro, green onions, and cotija cheese.
  • Add the corn and jalapeño to the bowl and mix thoroughly.
  • Pour the dip into a serving bowl and if you’re #extra, garnish with additional chili powder, cilantro, green onions and cotija cheese.
  • Enjoy immediately with blue corn chips!

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