This dip captures the flavors of Mexican street corn dip (elote) in an easy-to-eat and shareable format. It's perfect for Cinco de Mayo or any occasion when you want to add a touch of Mexican flair to your appetizer spread! Enjoy!
Ingredients:
2 cups cooked corn kernels (fresh or frozen)
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup crumbled cotija cheese (or feta cheese)
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
1 jalapeño pepper, seeded and finely chopped (optional, for heat)
Juice of 1 lime1 tsp. chili powder
1/2 tsp. ground cumin
Salt and pepper, to taste
Tortilla chips, for serving
Method:
• In a large bowl, combine the cooked corn kernels, mayonnaise, sour cream, crumbled cotija cheese, chopped cilantro, minced garlic, chopped jalapeño (if using), lime juice, chili powder, cumin, salt and pepper. Mix well until all ingredients are evenly incorporated. Taste and adjust seasoning, adding more salt, pepper or lime juice if desired.
• Transfer the dip to a serving bowl. You can garnish the top with additional crumbled cotija cheese, chopped cilantro and a sprinkle of chili powder for presentation.
• Serve the Mexican Street Corn Dip with tortilla chips for dipping.
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