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Elote Dip
15 Prep Time
minutes
15 Cook Time
minutes
30 Total Time
minutes
6 Serving
size
Recipe written and created by Bite of Mia.
Print Recipe
Ingredients
- 1 tbsp butter
- 2 & 1/2 cups corn (frozen, canned, or fresh)
- 1⁄2 white onion, diced
- 1-2 jalapeños, deseeded & diced
- 1 tbsp minced garlic
- 2 tsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- 3⁄4 tsp salt, preferably coarse salt
- 8 oz cream cheese
- 1⁄2 cup Greek yogurt
- 1 cup shredded Mexican Cheese blend
- A little over 1⁄2 cup cotija cheese, crumbled
- 1 lime, juiced and zested
- A little over 1⁄4 cup freshly chopped cilantro
- Dippers: corn chips, sliced cucumbers, baby carrots, celery, etc.
Preparation
- Melt butter in a large skillet over medium heat. Add in the corn, onion, and jalapeños. Sauté for about 10 minutes.
- Add in the minced garlic, chili powder, paprika, cumin, and salt. Sauté until fragrant, about 2-3 minutes.
- Reduce the heat to medium low. Add in the cream cheese and Greek yogurt. Mix until well combined.
- Add in 1⁄2 cup shredded Mexican cheese blend and the cotija cheese until melted.
- Once melted, remove from the heat and add in the lime zest, juice, and 1⁄4 cup cilantro. Mix until incorporated.
- Pour into your bowl of choice. Garnish with the remaining cilantro and cotija cheese.
- Serve with your choice of dippers like corn chips, sliced cucumbers, baby carrots, celery, etc. and enjoy!!
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