Description
This cheesy street corn dip has a delicious blend of traditional elote flavors (roasted corn, cheese, mayo, and Tajin) in dip form!
Ingredients
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- 1 Tbsp. vegetable oil
- 20 oz. frozen corn kernels
- 1 tsp. garlic powder
- 1/4 tsp. salt
- 1 cup sour cream
- 1/4 cup mayonnaise
- 2 cups Mexican-style blend shredded cheese or quesadilla cheese
- 1 Tbsp. tajin
- 1/2 cup crumbled cotija cheese
- 1/2 cup chopped cilantro
- 1 jalapeno (sliced) (optional)
- avocado crackers and/or tortilla chips
- raw cucumber slices
- raw radish slices
Instructions
- Preheat oven to 400 degrees F.
- Heat oil in a large stainless skillet over medium-high heat. Add corn, season with garlic powder and salt. Saute corn in large skillet for 6-8 minutes, until cooked through and slightly charred. (Don’t stir constantly or the corn kernels won’t have an opportunity to brown. *Stainless steel will allow for better browning of corn.)
- Meanwhile, in a large bowl, stir together sour cream, mayonnaise, shredded cheese, and tajin.
- Fold corn into cheese mixture and transfer to an 8×8-inch baking dish.
- Bake for 15-20 minutes, until bubbly. Let cool for a few minutes and top with cotija cheese, cilantro, jalapeno, and extra tajin if desired.
- Serve with veggies, crackers, and tortilla chips.
Notes
- Storage: Store leftover street corn dip in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or in a 350°F oven until warmed through. I don’t recommend freezing this dip as dairy-based dips can separate and become grainy when thawed.
- Ingredients: If you can’t find Tajin, make your own blend with chili powder, lime zest, and a pinch of salt. Full-fat sour cream and mayo give the best flavor and texture, but light versions work if you prefer. Fresh corn can replace frozen, you’ll need about 4 cups of kernels.
- Prep ahead: Make the dip completely up to the baking step, cover tightly, and refrigerate overnight. Remove from the fridge 30 minutes before baking to take the chill off, then bake as directed (you may need to add 5 minutes to the baking time if it’s still cold).
- Tools: A stainless steel skillet is essential for getting good char on the corn. You’ll also need an 8×8-inch baking dish (or similar 2-quart dish), a large mixing bowl, and a wooden spoon or spatula for mixing.
- Serve with: Tortilla chips are classic, but try avocado crackers, lime-flavored tortilla chips, sturdy corn chips, or fresh veggies like cucumber rounds, radish slices, and celery sticks. Offer hot sauce, extra lime wedges, and extra Tajin on the side so guests can customize their portions.