Elote Dip
Elote Dip
Ingredients
For the Sautéed Aromatics
- 1 tablespoon olive oil
- 1/2 yellow onion, medium, diced
- 2 garlic, cloves, minced
- 1 can fire-roasted diced green chilies, 4 ounces, drained
For the Corn and Fresh Vegetables
- 1/2 red bell pepper, medium, diced
- 1/4 cup cilantro, chopped
- 2 cans fire-roasted corn, 14 ounces each, thoroughly drained
- 1/2 teaspoon salt, plus more to taste
For the Creamy Dressing
- 3/4 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon chicken bouillon, powdered or granulated
- 1/4 teaspoon black pepper, plus more to taste
- 1/2 cup Cotija cheese, crumbled
For Serving
- 1/4 cup Cotija cheese, crumbled, for topping
- 1 tablespoon cilantro, fresh, chopped, for garnish
- 1 bag tortilla chips, for serving
Instructions
- 1
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.
⏱️ 7 min
- 2
Stir in the minced garlic and drained fire-roasted diced green chilies. Cook for another 2 to 3 minutes until the garlic is fragrant.
⏱️ 3 min
- 3
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.
⏱️ 15 min
- 4
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.
⏱️ 5 min
- 5
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.
⏱️ 3 min
- 6
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.
⏱️ 3 min
- 7
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.
⏱️ 120 min
- 8
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.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Elote Dip
Ingredients
For the Sautéed Aromatics
- 1 tablespoon olive oil
- 1/2 yellow onion, medium, diced
- 2 garlic, cloves, minced
- 1 can fire-roasted diced green chilies, 4 ounces, drained
For the Corn and Fresh Vegetables
- 1/2 red bell pepper, medium, diced
- 1/4 cup cilantro, chopped
- 2 cans fire-roasted corn, 14 ounces each, thoroughly drained
- 1/2 teaspoon salt, plus more to taste
For the Creamy Dressing
- 3/4 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon chicken bouillon, powdered or granulated
- 1/4 teaspoon black pepper, plus more to taste
- 1/2 cup Cotija cheese, crumbled
For Serving
- 1/4 cup Cotija cheese, crumbled, for topping
- 1 tablespoon cilantro, fresh, chopped, for garnish
- 1 bag tortilla chips, for serving
Instructions
- 1
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.
⏱️ 7 min - 2
Stir in the minced garlic and drained fire-roasted diced green chilies. Cook for another 2 to 3 minutes until the garlic is fragrant.
⏱️ 3 min - 3
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.
⏱️ 15 min - 4
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.
⏱️ 5 min - 5
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.
⏱️ 3 min - 6
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.
⏱️ 3 min - 7
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.
⏱️ 120 min - 8
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.
⏱️ 2 min