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Mexican Street Corn Dip
My version of mexican street corn (aka Elote) made into a dip
Course Appetizer
Cuisine Mexican
Keyword corn dip, elote, mexican street corn,
Prep Time 15 minutes minutes
Cook Time 15 minutes minutes
Servings 8
- 4 ears corn on cob
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3 ounces cream cheese
- squeeze from half a lime
- cilantro for garnish
- cotija or feta cheese for topping
Remove husk and silks from the cob.
Oil the grill grates and place corn cobs on grill.
Cook corn for approximately 15 minutes, turning every 3-4 minutes.
Remove corn from cob.
Add the roasted corn to a skillet, then add in the cream cheese, sour cream, mayonnaise and lime juice.
Stir ingredients together and heat until all the cream cheese is melted.
Garnish with cotija or feta cheese and finely chopped cilantro.
Serve straight from the skillet or serve in individual dipping bowls.