Elote Dip
HB-9822 · Hand-built original · American
A baked corn dip of sweet corn folded with mayonnaise, crema, lime, chili powder, cotija and jalapeno, broiled at the end until the top turns golden.
AmericanAppetizer45 min4 to 6263 kcalVegetarianGluten-freeEgg-freeDiabeticHigh Fiber
Main ingredient: sweet corn
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:4quantities adjust to match
Ingredients
- 3 cups sweet corn
- 1/3 cup mayonnaise, more or less to taste
- 3 tablespoons sour cream or Mexican crema
- 1 tablespoon lime juice
- 2 teaspoons chili powder
- 1/4 cup cotija, crumbled
- 3 tablespoons cilantro, finely chopped
- 1 to 2 jalapenos, diced
- cayenne powder, optional for heat
- diced red onion, optional
Method
- Heat the oven to 400°F.
- Combine the corn, mayonnaise, sour cream or crema, lime juice, chili powder, cotija, cilantro and jalapeños in a bowl, adding the cayenne and red onion if you are using them, and mix everything together well.
- Transfer the mixture to a large skillet or an oven-safe baking dish and spread it level.
- Bake for 10 to 12 minutes until the dip is hot through.
- Switch the oven to broil and broil the dip for 2 to 4 minutes until the top is golden and crisp in spots.
- Carry the dish straight to the table and serve the dip warm with tortilla chips for scooping.
Prep: 30 min · Cook: 15 min · Total: 45 min
Nutrition (per serving, where published)
263 kcalCalories
10.5 gProtein
29.6 gCarbs
14.1 gFat
3.5 gSaturates
5.7 gFibre
0.5 gSugars
465 mgSodium
16 mgCholesterol
579 mgPotassium
143 mgCalcium
1.4 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data