Roasted Elote Dip
A creamy, smoky, and tangy warm dip inspired by Mexican street corn, featuring charred kernels and salty cotija cheese.
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Ingredients
- 4 cups Frozen or fresh corn kernels
- 8 ounces Cream cheese, softened
- 1/2 cup Sour cream
- 1/4 cup Mayonnaise
- 1/2 cup Cotija cheese, crumbled
- 1/4 cup Fresh cilantro, chopped
- 1 tablespoon Lime juice
- 1 teaspoon Chili powder
- 2 cloves Garlic, minced
- 1 whole Jalapeño, seeded and diced(optional)
- 1/2 teaspoon Smoked paprika
- 1/2 teaspoon Salt
Instructions
- 1
Preheat your oven to 400°F (200°C) and lightly grease a 9-inch baking dish.
- 2
Spread the corn kernels on a baking sheet and roast for 15-20 minutes until they begin to char and turn golden brown.
- 3
In a large mixing bowl, beat the softened cream cheese until smooth, then stir in the sour cream and mayonnaise.
- 4
Add the roasted corn, minced garlic, diced jalapeño, chili powder, smoked paprika, and salt to the cream mixture.
- 5
Fold in half of the cotija cheese and half of the chopped cilantro until well combined.
- 6
Transfer the mixture into the prepared baking dish and spread it evenly.
- 7
Bake for 10-15 minutes until the dip is hot and bubbling around the edges.
- 8
Remove from the oven and garnish with the remaining cotija cheese, cilantro, and a squeeze of fresh lime juice before serving with tortilla chips.
Nutrition per Serving
345
Calories
8g
Protein
22g
Carbs
26g
Fat
2g
Fiber
6g
Sugar
580mg
Sodium
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