Description
A creamy and flavorful dip inspired by Mexican street corn (elote), combining roasted corn kernels with mayonnaise, sour cream, cheeses, and Tajín seasoning for a perfect party appetizer.
Ingredients
- 6 ears roasted corn, kernels removed (or 4 cups frozen corn, thawed and sautéed)
- ¼ cup mayonnaise
- ½ cup sour cream
- ½ cup shredded cheddar cheese
- ½ cup cotija cheese, crumbled
- 2-3 teaspoons Tajín seasoning (or chili powder and a pinch of cayenne)
- Fresh cilantro, chopped (for garnish)
- Tortilla chips or crackers, for serving
Instructions
- If using fresh corn, roast the ears, then carefully cut the kernels from the cobs. If using frozen, sauté until lightly browned.
- Place the corn kernels into a medium saucepan or skillet.
- Add the mayonnaise, sour cream, shredded cheddar cheese, crumbled cotija cheese, and Tajín seasoning to the pan with the corn.
- Heat the mixture over medium-low heat, stirring frequently, until the dip is heated through and the cheeses have melted, forming a creamy consistency.
- For an extra golden top, transfer the warm dip to a cast iron skillet or baking dish, sprinkle with additional cotija and cheddar, and broil on high for 3-4 minutes until lightly browned.
- Garnish with fresh cilantro before serving. Enjoy warm with your favorite tortilla chips or crackers.
Notes
- Tajín seasoning adds a tangy, spicy kick; substitute with chili powder and lime zest if unavailable.
- This dip can be made ahead and reheated gently on the stove.
- Adjust the cheese quantities for a cheesier or lighter version.