Fiesta Elote Dip

$- 2 cups frozen corn, thawed - 1 tablespoon olive oil - 1/2 cup red onion, diced - 2 garlic cloves, minced - 1 cup Cotija cheese, crumbled These main ingredients bring the rich flavor of street corn to your dip. Frozen corn gives you that sweet crunch. Olive oil adds a light, smooth finish. Red onion provides a bit of bite, while garlic adds depth. The Cotija cheese is key for that creamy, salty touch. - 1/2 cup mayonnaise - 1/2 cup sour cream - 1 teaspoon chili powder - 1 teaspoon smoked paprika - Juice of 1 lime The creamy mix starts with mayonnaise and sour cream. These create a perfect base. Chili powder and smoked paprika add warmth and depth. Lime juice brightens the dip and enhances other flavors. - Salt and pepper, to taste - Fresh cilantro, chopped - Tortilla chips, for serving Seasoning is vital! Salt and pepper brighten every bite. A sprinkle of fresh cilantro adds color and freshness. Serve with tortilla chips for a crunchy experience. This dip is best enjoyed with friends, so make sure to have enough chips on hand! {{ingredient_image_2}} 1. Cooking the corn: Start by heating olive oil in a large pan. Use medium heat. Add 2 cups of thawed frozen corn to the pan. Cook it for about 5-7 minutes. Stir occasionally. You want the corn to get a little roasted and golden brown. This adds great flavor. 2. Sautéing onion and garlic: Next, add ½ cup of diced red onion to the pan. Then, toss in 2 finely chopped garlic cloves. Cook this mix for another 2-3 minutes until the onion looks soft and clear. Take the pan off the heat and let it cool a bit. 1. Mixing cheese and creamy ingredients: In a separate bowl, combine 1 cup of crumbled Cotija cheese with ½ cup of mayonnaise and ½ cup of sour cream. This mix gives the dip its rich creaminess. 2. Achieving the right consistency: Add 1 teaspoon of chili powder and 1 teaspoon of smoked paprika. Squeeze in the juice of 1 lime. Season with salt and pepper to taste. Mix well until everything is creamy and smooth. 1. Folding corn mixture into the creamy base: Now, take the corn mixture you cooked earlier. Gently fold it into the creamy mix. Make sure everything is well combined. You want each bite to have a bit of corn and cream. 2. Adjusting seasonings: Taste your dip and adjust the spices if needed. If you want more heat, add extra chili powder. Transfer the dip to a serving bowl. Garnish it with fresh chopped cilantro for a pop of color and flavor. Enjoy with crispy tortilla chips! To achieve the right corn texture, start with frozen corn. Thaw it completely before cooking. This helps keep the corn tender. I like to sauté the corn in olive oil for 5-7 minutes. Look for it to turn golden brown, which adds a nice roasted flavor. To avoid an overly soggy dip, make sure not to overcook the corn. If it cooks too long, it can lose its crunch. When mixing, fold the corn into the creamy mixture gently. This keeps the corn intact and provides that lovely texture. For creative serving ideas, use a colorful bowl. A bright bowl makes the dip pop. Arrange tortilla chips in a fan shape around the bowl. This not only looks great but also makes it easy to grab a chip! To enhance flavor with garnish, sprinkle fresh cilantro on top. You can also add a lime wedge for a splash of color. This little touch makes your dip look professional and inviting. One common mistake is overcooking the corn. If you do this, the corn can become mushy. Keep a close eye on it while it cooks. Another mistake is not balancing flavors. Taste the dip after mixing. If it needs more salt or lime juice, add a bit more. Balancing the flavors makes a big difference in your dip's taste. Pro Tips Freshness Matters: Use fresh corn when in season for the best flavor. If using frozen corn, ensure it's thawed and drained well to avoid excess moisture in the dip. Spice It Up: Adjust the amount of chili powder and smoked paprika to suit your heat preference. You can also add diced jalapeños for an extra kick! Chill Before Serving: For the best flavor, let the dip chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully. Garnish for Appeal: Elevate your dip presentation by adding extra crumbled cheese and a sprinkle of smoked paprika on top just before serving. {{image_4}} You can easily swap out some ingredients. For instance, try using feta cheese instead of cotija. Feta gives a unique twist. It adds a tangy flavor that many enjoy. You can also change the cream bases. Instead of mayonnaise and sour cream, use Greek yogurt. Greek yogurt is a healthier option, and it still keeps the dip creamy. Want some heat? Add jalapeños to your dip. Chop them up and stir them in for a spicy kick. This makes the dip exciting and flavorful. Another great idea is to add fresh herbs. Chopped cilantro or parsley can brighten the taste. They bring freshness and a pop of color to your dish. If you need a dairy-free option, use coconut yogurt instead of sour cream. This keeps it creamy while being kind to those avoiding dairy. For a low-calorie dip, reduce the amount of mayonnaise. You can replace it with more Greek yogurt. This keeps the flavor while cutting down on calories. After you enjoy your Mexican street corn dip, store any leftovers in the fridge. Place it in an airtight container. This keeps the flavors fresh. The dip lasts about 3 to 4 days. Be sure to check for any changes in smell or color before eating. You can freeze the dip if you have too much. Use a freezer-safe container or a sturdy bag. Leave some space at the top, as the dip will expand. It freezes well for about 2 to 3 months. To use it again, thaw the dip overnight in the fridge. When it's time to eat, reheat it in a pan on low heat. Stir it gently until warm. You can also microwave it in short bursts. Just be careful not to overheat. If you have leftover dip, try adding it to other recipes. Spread it on a tortilla for a tasty wrap. You can also mix it into scrambled eggs for breakfast. It adds a nice flavor! Another idea is to use it as a topping for baked potatoes. The dip's creamy texture pairs well with potatoes. Get creative! You can even use it in tacos or nachos. With a few tweaks, you can create a whole new dish with similar flavors. Mexican Street Corn Dip is a creamy and cheesy dish inspired by elote, a popular Mexican street food. Elote features grilled corn on the cob, often topped with cheese, lime, and spices. This dip takes those wonderful flavors and blends them into a tasty mix. It is perfect for parties or gatherings. The combination of sweet corn, Cotija cheese, and spices creates a rich flavor that everyone loves. Yes, you can prepare this dip ahead of time. Make the dip and store it in the fridge. It tastes great after a few hours, as the flavors blend. If you want to make it the day before, just cover it well and chill. Before serving, give it a quick stir. Adjust the seasoning if needed, and add fresh cilantro on top for a bright touch. You can serve this dip with several tasty options. Tortilla chips are the classic choice. They add a nice crunch and pair well with the creamy dip. You can also use fresh veggies like bell peppers or cucumber slices for a lighter option. If you want something fun, try mini tacos or quesadillas. This dip also goes well with grilled meats or as a topping for nachos. The flavor matches many dishes, making it a versatile treat. This blog post covered how to create Mexican Street Corn Dip. We explored essential ingredients, like corn and cotija cheese. You learned step-by-step how to prepare, mix, and adjust flavors. I shared tips to avoid common mistakes and presentation ideas. With this dip, you can impress friends and family easily. Remember that you can tweak flavors and store leftovers wisely. Enjoy your cooking and make this dip a staple at your gatherings!$

A creamy and flavorful dip made with roasted corn, cheese, and spices, perfect for serving with tortilla chips.

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Prep Time 15

Cook Time 10

Total Time 25

Course Appetizer

Cuisine Mexican

Servings 6

Calories 250 kcal

Ingredients

2 cups frozen corn, thawed
1 tablespoon olive oil
1/2 cup red onion, diced
2 cloves garlic, minced
1 cup Cotija cheese, crumbled
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon chili powder
1 teaspoon smoked paprika
1 juice lime
to taste salt and pepper
to garnish fresh cilantro, chopped
to serve tortilla chips

Instructions

Heat the olive oil in a large skillet over medium heat. Add the thawed corn and sauté for about 5-7 minutes, stirring occasionally, until the corn is lightly roasted and golden brown.
Add the diced red onion and minced garlic to the skillet. Sauté the mixture for another 2-3 minutes until the onion is soft and translucent. Remove the skillet from heat and let the mixture cool slightly.
In a separate bowl, combine the crumbled Cotija cheese, mayonnaise, sour cream, chili powder, smoked paprika, lime juice, and salt and pepper. Mix well until a creamy consistency is achieved.
Gently fold the slightly cooled corn mixture into the creamy cheese mixture until well combined. Taste the dip and adjust the seasoning if necessary.
Transfer the dip to a serving bowl and garnish with fresh cilantro.

Notes

Serve with crispy tortilla chips arranged around the bowl for a vibrant presentation. Add a lime wedge and some extra cilantro on top for more color and flavor!

Keyword appetizer, corn, dip, Mexican