Mexican Corn (Elote) Dip
Photo/Styling: Katie Wayne

This elote dip is great for when you want something other than chips and salsa. It’s creamy, super flavorful and makes for a delicious appetizer or side dish. Our suggestion? Instead of serving it in an ordinary bowl, use The Rustik Oven™ Sourdough Bread Bowl so you can rip, dip and enjoy.

4 servings

2 teaspoons vegetable oil

2½ cups corn (preferably fresh)

1 tablespoon diced jalapeño (from about ½ jalapeño), optional

1 garlic clove, minced

¼ teaspoon chili powder

Zest and juice from ½ lime

¼ cup mayonnaise

¼ cup sour cream

¼ cup cotija cheese

¼ cup chopped fresh cilantro, plus more for sprinkling

The Rustik Oven™ Sourdough, halved and hollowed out

Tajín, for serving

1. In a cast iron skillet, heat the vegetable oil over medium heat. Add the corn and jalapeño (if using) and cook until slightly charred, 6 to 7 minutes. Add the garlic and cook until fragrant, about 1 minute more. Stir in the chili powder. Remove from the heat and spread onto a baking sheet or plate to cool.

2. When the corn mixture is cool, transfer it to a medium bowl. Add the lime zest and juice, mayonnaise, sour cream, cotija and cilantro. Stir to combine and serve in The Rustik Oven™ Sourdough Bread Bowl. Sprinkle with more cilantro and Tajín, if desired.

522 calories

23g fat

70g carbs

5g protein

6g sugars

Powered By

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

My Rating:
Didn’t like it Needs improvement It’s ok I liked it I loved it!
Average (1):

From Around The Web