Elote Dip

I have been following Gimme Some Oven since Ali and her husband moved to Spain. Her recipes have always felt very reasonable for an average home cook. I have made this recipe multiple times for various parties or gatherings and everyone loves it. I enjoy this hot, room temperature, or right out of the fridge. It makes a great side dish or dip with chips. You can find Gimme Some Oven’s original blog post Here.

To make Elote Dip, you will need….

• Corn. I like using 2 cans, drained, versus frozen kernels.

• 1 tablespoon butter

• 2 cloves garlic, minced

• 1/4 cup Queso fresco or Cotija. I prefer Cotija.

• 1/4 cup red onion

• 1/4 cup chopped cilantro

• 1 Jalapeno, seeded and chopped

• 3 tablespoons Greek yogurt

• 1 Lime, juiced

• 1/2 teaspoon chili powder

Mise en place is the name of the game here. Once all of your ingredients are prepped, begin pan-roasting the corn. Melt butter in a fry pan and let the corn caramelize for 3-5 minutes. Once you begin to see some color, add the minced garlic. Once the garlic is fragrant, remove from heat. Add all of the ingredients in a large mixing bowl and mix away. I like to serve this in a shallow serving bowl with extra crumbled cotija and cilantro on top.

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Elote Dip

Total Time- 25 minutes

• 2 cans corn, drained
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1/4 cup crumbled cotija
• 1/4 cup red onion
• 1/4 cup chopped cilantro
• 1 jalapeno, seeded and chopped
• 3 tablespoons non fat Greek yogurt
• 1 Lime, juiced
• 1/2 teaspoon chili powder

1. Melt 1 tablespoon of butter in pan. Add corn and let carmelize for 3-5 minutes. As the corn begins to take on color, add garlic. Remove from heat once garlic is fragrant, about 2 minutes.
2. Add all ingredients to a large mixing bowl and mix thoroughly.
3. Serve warm, room temperature, or chilled with chips or as a side dish. Store in air-tight container.