Creamy Elote Chip Dip

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Cooking Temp: 350  F
Servings: 8
Best Season: Summer
Dietary: Gluten Free, Nut Free, Vegetarian
Description

An elote dip recipe that's creamy and tangy. Fresh corn and jalapenos with greek yogurt, cream cheese, spices, pickled jalapenos, and cotija.

Ingredients
  • 1/4 cup greek yogurt
  • 4 ounces cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 fresh jalapeno, seeds removed if desired and finely chopped
  • 1 tablespoon pickled jalapenos, chopped
  • 1 teaspoon pickled jalapeno juice
  • 1 tablespoon crumbled cotija cheese, plus more for garnish
  • 2 ears of corn, removed from the cob (about 1 cup)
  • Tajin, to taste
  • Corn or tortilla chips, for serving
Instructions
    Mix the Elote Dip
  1. 1

    Preheat the oven to 350°F and set out a small casserole or baking dish.

  2. 2

    In a large mixing bowl, add the greek yogurt, cream cheese, mayonnaise, salt, paprika, and cayenne pepper. Mix to incorporate the ingredients together.

  3. 3

    Add the chopped jalapeno, pickled jalapeno, pickled jalapeno juice, cotija cheese, and fresh corn. Stir to incorporate the ingredients together, coating each piece of corn in the greek yogurt mixture.

  4. 4

    Transfer the dip to the small casserole dish.

    5. Bake the Elote Dip
  5. 5

    Bake the elote dip until it’s warmed through and bubbly on the edges, about 15 minutes.

  6. 6

    Garnish the dip with a sprinkle of Tajin, to taste, and some additional crumbled cotija cheese. Serve this dip warm with corn chips and enjoy!

Read it online: https://lauralovestocook.com/recipes/creamy-elote-chip-dip/