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Elote Dip

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Ingredients

  • 1/2 onion finely diced
  • 1 tbsp butter
  • 2 cans of corn drained well
  • 1/2 cup sour cream
  • 6-8 oz cream cheese softened
  • 1/4 cup mayonnaise
  • 1/2 cup shredded cheese for topping
  • 1/2 cup cotija cheese crumbled (for topping)
  • Fresh cilantro chopped
  • Lime juice to taste
  • Tajín seasoning to taste
  • Chili powder to taste
  • Garlic powder to taste
  • Salt to taste

Instructions

  • Preheat oven to 350°F.
  • Melt butter in a skillet over medium heat. Add corn and cook for about 5 minutes, allowing it to lightly char.
  • Stir in diced onion (and jalapeños, if using) and cook for another 2 minutes, until fragrant and softened.
  • Season with garlic powder, chili powder, salt, Tajín, and a squeeze of lime juice.
  • Lower heat and mix in sour cream, cream cheese, and mayonnaise. Stir until smooth and fully combined.
  • Transfer the corn mixture to a baking dish and spread evenly.
  • Top with shredded cheese.
  • Bake for 15 minutes, then broil for 1–2 minutes until bubbly and lightly golden.
  • Finish with extra Tajín, cotija cheese, chopped cilantro, and sliced jalapeños.