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In the vibrant tapestry of Mexican cuisine, few dishes resonate with as much warmth and nostalgia as elote, or Mexican street corn. This beloved street food, typically grilled and slathered with creamy toppings, captures the essence of summer gatherings in Mexico. The combination of sweet corn, rich cheeses, and zesty lime creates a flavor explosion that has won the hearts of many. As culinary trends evolve, so too has the way we enjoy this classic dish. Enter the Creamy Mexican Street Corn Dip—a delightful transformation of the traditional elote into a creamy, shareable dip that captures all the flavors of the original while being perfect for social gatherings.

Creamy Mexican Street Corn Dip Recipe

Discover the irresistible Creamy Mexican Street Corn Dip, a delicious twist on the beloved elote! With sweet corn, creamy cheeses, and zesty spices, this dip brings the flavors of Mexican street food right to your gatherings. Perfect for parties, barbecues, or a cozy night in, serve it with tortilla chips, veggies, or as a topping for grilled meats. Easy to prepare, this crowd-pleaser combines creamy richness with a burst of freshness that everyone will love!
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Ingredients
  

4 cups fresh or frozen corn kernels (about 4 medium ears of corn if fresh)

1 tablespoon olive oil

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1/2 teaspoon cumin

1/4 teaspoon cayenne pepper (adjust to taste)

1/2 teaspoon garlic powder

1 cup sour cream

1 cup cream cheese, softened

1/2 cup mayonnaise

1 cup crumbled cotija cheese (or feta as a substitute)

1/4 cup fresh cilantro, chopped (plus extra for garnish)

Juice of 1 lime

Salt and pepper to taste

Tortilla chips, for serving

Instructions
 

Prepare the Corn: If using fresh corn, remove the kernels from the cob and set aside. If using frozen corn, thaw and drain the kernels.

    Sauté the Corn: In a large skillet over medium heat, add the olive oil. Once hot, add the corn kernels and sauté for about 5-7 minutes, or until they start to lightly brown and develop a slight char. Stir frequently to prevent burning.

      Season the Corn: Sprinkle in the chili powder, smoked paprika, cumin, cayenne pepper, and garlic powder. Stir well to evenly coat the corn with the spices. Cook for an additional 2-3 minutes, allowing the spices to blend in with the corn. Remove from heat and let cool slightly.

        Mix the Base Ingredients: In a large mixing bowl, combine the sour cream, cream cheese, and mayonnaise. Mix well until smooth and creamy.

          Combine Everything: Add the sautéed corn mixture to the cream mixture. Fold in the crumbled cotija cheese, chopped cilantro, lime juice, and season with salt and pepper to taste. Mix gently until everything is well incorporated.

            Serve: Transfer the dip to a serving bowl. Sprinkle with additional cotija cheese, cilantro, and a sprinkle of chili powder for garnish. Serve warm or at room temperature with tortilla chips for dipping.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 8-10 servings