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Mexican Street Corn Dip

This takes all the flavors of elote and turns it into a dip that's ready in 15 minutes. You can serve it warm right off the stove or let it chill - it thickens up nicely either way.
prep time:15 minutes
cook time:10 minutes
total time:25 minutes
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Ingredients

Ingredients (~8 servings)

  • 1 Tbsp olive oil
  • 1/2 cup white onion diced
  • 1 can mild diced green chiles 4 oz
  • 1/2 cup water
  • 1 1/2 cups corn kernels fresh or frozen
  • 1 cup mayonnaise
  • 1 1/2 cups plain Greek yogurt
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp tajin
  • 2 limes juiced
  • 3 Tbsp fresh cilantro plus extra for garnish, chopped
  • 1 1/2 cups shredded cheddar cheese
  • 3/4 cup shredded cotija cheese or queso fresco
  • Salt and pepper to taste
  • Tortilla chips for serving

Instructions

  • Heat oil in skillet and sauté onions for 3 minutes.
  • Add corn, green chiles, and water. Cook covered for 5 minutes.
  • Mix mayo, yogurt, spices, lime juice, cilantro, and cheddar cheese in large bowl.
  • Stir cooked corn mixture into creamy base.
  • Season with salt and pepper to taste.
  • Top with fresh cilantro and cotija cheese.
  • Serve warm with tortilla chips or chill for later.

Notes

Dip thickens when cooled, making it great for chip scooping.
Did you make this recipe?Let me know how you liked it below!