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Creamy Elote Corn Dip Recipe with Cotija and Chili Powder

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A quick and easy creamy elote corn dip combining mayo, sour cream, Cotija cheese, and chili powder for a tangy, smoky, and crowd-pleasing snack perfect for parties and casual get-togethers.

Ingredients

Scale
  • 2 cups (300g) frozen or canned corn kernels, drained
  • 1/2 cup (120 ml) mayonnaise
  • 1/2 cup (120 ml) sour cream
  • 1 cup (100g) Cotija cheese, crumbled
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 2 tablespoons fresh cilantro, chopped (optional)
  • Salt and black pepper to taste

Instructions

  1. If using frozen corn, thaw completely by refrigerating overnight or microwaving for 1-2 minutes. Drain excess water if needed. For canned corn, drain and pat dry with paper towels.
  2. In a medium bowl, combine mayonnaise and sour cream. Stir until smooth and uniform.
  3. Crumble Cotija cheese and fold it gently into the creamy mixture.
  4. Add fresh lime juice, chili powder, garlic powder, salt, and black pepper. Mix well and adjust seasoning to taste.
  5. Fold in the corn kernels and chopped cilantro.
  6. Cover and refrigerate for at least 30 minutes to let flavors meld (optional but recommended).
  7. Give the dip a final stir before serving. Transfer to a serving bowl and optionally sprinkle extra Cotija and chili powder on top.

Notes

Use room temperature mayo and sour cream for smoother mixing. Adjust chili powder to taste. For a creamier texture, pulse corn lightly in a food processor (optional). If dip is too thick, add a teaspoon of milk or lime juice; if too thin, add more Cotija or corn. Best served chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: elote dip, corn dip, creamy dip, Cotija cheese, chili powder, party dip, easy appetizer, Mexican dip

Find it online: https://dahliadishes.com/creamy-elote-corn-dip-recipe-with-cotija-and-chili-powder-easy-and-delicious/