Easy Elote Dip
Total Time
15 minutes
Prep Time
12 minutes
Cook Time
3 minutes
Rating
5 out of 5 stars
(32)
Ingredients
About 4 cups
- 1 tablespoon butter or olive oil
- 1 pound (about 3.5 cups) whole kernel corn*
- 2 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped
- 1/4 cup finely chopped red onion
- 1/4 cup crumbled cotija cheese or queso fresco
- 3 tablespoons finely chopped fresh cilantro
- 3 tablespoons Greek yogurt (or mayo)
- 1/2 teaspoon chili powder
- Juice of 1 lime
- Kosher salt and freshly-cracked black pepper
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Preparation
Step 1
Melt butter in a large sauté pan over medium-high heat. Add corn and cook for about 10 minutes, stirring occasionally, until golden and caramelized. Add in the garlic, and sauté for an additional 2 minutes until fragrant.
Step 2
Remove from heat and add the corn to a mixing bowl. Add in the remaining ingredients and stir until combined. Taste, and adjust seasonings as needed.
Step 3
Serve immediately, or refrigerate in a sealed container for up to five days.
Step 4
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Chef's notes
Feel free to use frozen or canned corn. Or fresh corn cut off the cob that has been cooked.
