Creamy Elote Dip

This Mexican-style creamy elote dip is rich, spicy, and zesty with a combination of grilled corn, mayonnaise, sour cream, jalalpeño, and hot sauce.

• Preparation Time: 5 mins
• Cooking Time: 20 mins
• Total Time: 25 mins
• Calories: 166 Calories

Ingredients

• 1 clove garlic, minced
• 2 tablespoons lime juice
• 1 medium jalapeno pepper, diced
• 2 medium green onions, chopped
• 3 tablespoons chopped cilantro
• 8 ears corn, shucked
• 1 tablespoon Mexican-style hot sauce (such as Valentina®)
• 0.25 cup sour cream
• 0.25 cup mayonnaise
• 1.5 teaspoons ground ancho chile powder
• 0.33333334326744 cup crumbled cotija cheese

Recipe Instructions

Step 1

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Step 2

Grill corn for 10 minutes, turning every 2 minutes; transfer to a cutting board and cool for 5 minutes. Cut kernels from cobs.

Step 3

Heat a large skillet over medium-high heat. Add onions and jalapeño; cook about 4 minutes. Add garlic; cook for 1 minute. Reduce heat to low; stir in mayonnaise, sour cream, lime juice, and hot sauce and cook for 2 minutes. Stir in corn; cook until heated through, about 1 minute.

Step 4

Off heat, stir in cilantro. Transfer dip to a serving dish. Sprinkle chile powder over top; garnish with Cotija cheese.