The Best Mexican Street Corn Elote Dip Recipe
This easy Mexican Street Corn Elote Dip is the ultimate party appetizer! Packed with sweet corn, cotija cheese, and a smoky sauce, ready in minutes.
Ingredients
- 4 Corn on the cob
- 2 Poblano Peppers
- 2 Jalapeño Peppers
- 1/2 Red Onion
- 1 Garlic Clove
- 1 1/2 Lime
- 1 Queso Fresco
- 1/4 cup Cilantro
- 1/3 cup Crema
- 1/3 cup Mayonnaise
- 1 tbsp Chipotle Adobo
- 1 tsp Salt
- 1 tbsp Tajín
Instructions
- Broil corn and poblano peppers on a sheet pan at 550 degrees for 5-7 minutes
- Cut corn off the cob
- Peel the poblano peppers
- Dice poblano peppers, jalapeño peppers, and onion
- Roughly chop cilantro
- In a large bowl add charred corn, diced poblano peppers, jalapeño peppers, onion, and cilantro
- Squeeze the juice from one lime over the vegetables and season with salt.
- For the dressing: In a medium bowl whisk together crema, mayonnaise, chipotle adobo, minced garlic, pinch of salt, and the juice from half of a squeezed lime.
- Pour the dressing over the vegetables and toss until everything is evenly coated.
- Fold in crumbled Queso Fresco then finish with a dusting of Tajín on top.
