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Heat olive oil in a large skillet or pan over medium heat. Add the diced yellow onion and sauté for 5 to 7 minutes, or until softened and translucent.

Stir in the minced garlic and drained fire-roasted diced green chilies. Cook for another 2 to 3 minutes until the garlic is fragrant.

Transfer the sautéed onion, garlic, and chilies to a large mixing bowl. Allow the mixture to cool completely to room temperature. This is crucial before adding the creamy ingredients.

Once the aromatic mixture has cooled, add the diced red bell pepper, chopped cilantro, and thoroughly drained fire-roasted corn to the bowl. Season with 1/2 teaspoon of salt and mix well to combine.

In a separate small bowl, whisk together the sour cream, mayonnaise, fresh lime juice, chili powder, smoked paprika, chicken bouillon, and 1/4 teaspoon of black pepper until smooth.

Pour the creamy dressing over the corn and vegetable mixture. Add 1/2 cup of crumbled Cotija cheese. Mix everything thoroughly until all ingredients are well combined and coated in the dressing.

Cover the bowl and refrigerate the Elote Dip for at least 2 hours to allow the flavors to meld and the dip to chill completely.

Before serving, give the dip a good stir. Garnish with the remaining 1/4 cup of crumbled Cotija cheese and fresh chopped cilantro. Serve chilled with tortilla chips, as a topping for tacos, or in a burrito bowl.


Heat olive oil in a large skillet or pan over medium heat. Add the diced yellow onion and sauté for 5 to 7 minutes, or until softened and translucent.

Stir in the minced garlic and drained fire-roasted diced green chilies. Cook for another 2 to 3 minutes until the garlic is fragrant.

Transfer the sautéed onion, garlic, and chilies to a large mixing bowl. Allow the mixture to cool completely to room temperature. This is crucial before adding the creamy ingredients.

Once the aromatic mixture has cooled, add the diced red bell pepper, chopped cilantro, and thoroughly drained fire-roasted corn to the bowl. Season with 1/2 teaspoon of salt and mix well to combine.

In a separate small bowl, whisk together the sour cream, mayonnaise, fresh lime juice, chili powder, smoked paprika, chicken bouillon, and 1/4 teaspoon of black pepper until smooth.

Pour the creamy dressing over the corn and vegetable mixture. Add 1/2 cup of crumbled Cotija cheese. Mix everything thoroughly until all ingredients are well combined and coated in the dressing.

Cover the bowl and refrigerate the Elote Dip for at least 2 hours to allow the flavors to meld and the dip to chill completely.

Before serving, give the dip a good stir. Garnish with the remaining 1/4 cup of crumbled Cotija cheese and fresh chopped cilantro. Serve chilled with tortilla chips, as a topping for tacos, or in a burrito bowl.
