Ingredients
Corn Mixture
- 2 cups fresh corn kernels
- 1 tbsp butter
- 1/2 tbsp grated garlic
- 1/2 tbsp chopped jalapeño
Dip Base
- 1/4 cup mayonnaise
- 2 tbsp sour cream
- 2 tbsp finely chopped cilantro
- 1 1/2 tbsp lemon juice
- 1/2 tbsp elote seasoning
Toppings and Garnish
- 1 tbsp Parmesan cheese
- A pinch of chili powder (optional)
Instructions
- Sauté aromatics: Heat butter in a pan over medium heat. Add the grated garlic and chopped jalapeño. Sauté for a few seconds until fragrant but not browned.
- Cook corn: Add the fresh corn kernels to the pan. Stir and cook until the corn is slightly caramelized and golden brown, about 5 to 6 minutes. Turn off the heat and allow the corn mixture to cool to room temperature.
- Combine dip ingredients: In a mixing bowl, add the cooled corn mixture, mayonnaise, sour cream, finely chopped cilantro, elote seasoning, and lemon juice. Mix thoroughly until all ingredients are well combined. Taste and adjust seasoning if needed.
- Chill the dip: Cover the bowl and refrigerate the dip for at least 30 minutes to let the flavors meld, though it can be served immediately if desired.
- Garnish and serve: Transfer the dip to a serving bowl. Sprinkle grated Parmesan cheese and a pinch of chili powder on top as garnish.
- Enjoy: Serve the Elote Dip with tortilla chips and enjoy this creamy, zesty appetizer.
Notes
- For homemade elote seasoning, mix equal parts chili powder, smoked paprika, garlic powder, and a pinch of salt.
- If fresh corn is unavailable, frozen thawed corn can be used but may have less caramelization.
- Adjust jalapeño quantity to control heat level.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Dip can be prepared a day ahead and refrigerated for deeper flavor.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Snack/Appetizer
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
