Description
Creamy, smoky, and bursting with fresh lime flavor, this easy Elotes Corn Dip is inspired by Mexican street corn. Perfect for parties, taco nights, or summer gatherings!
Ingredients
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12 oz corn (fresh, frozen, or canned, drained)
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1 clove garlic, minced
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1 jalapeño, seeded and finely chopped
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¼ cup finely chopped red onion
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¼ cup crumbled cotija cheese or queso fresco
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¼ cup finely chopped fresh cilantro
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2 tablespoons mayonnaise
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½ teaspoon Tajín
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2 tablespoons lime juice
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1 teaspoon lime zest
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Kosher salt, to taste
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Freshly cracked black pepper, to taste
Instructions
Heat a cast iron skillet over medium-high heat. Add the corn and cook for 5–7 minutes, stirring occasionally, until slightly charred. Remove from heat and let cool slightly. This step adds delicious smoky depth.
In a medium bowl, combine the corn, garlic, jalapeño, red onion, cotija cheese, cilantro, mayonnaise, Tajín, lime juice, and lime zest. Stir until well combined.
Add kosher salt and freshly cracked black pepper to taste. Cover and refrigerate for 20–30 minutes to allow the flavors to meld.
Transfer to a serving bowl and top with extra cotija cheese, fresh cilantro, and a sprinkle of Tajín. Serve with tortilla chips, warm pita, or fresh veggies.
Notes
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For extra heat, leave some jalapeño seeds in.
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Fire-roasted frozen corn works beautifully if fresh isn’t available.
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Best enjoyed within 2–3 days when stored in an airtight container in the refrigerator.