This creamy Mexican street corn dip combines the bold flavours of traditional elote with creamy sauce and a spicy topping for the perfect party snack.
Servings8
Equipment
Ingredients
- 2 tablespoons mayonnaise , or plain Greek yoghurt
- 1 tablespoon fresh lime juice , from 1 or 2 juicy lime
- 1 tablespoon extra virgin olive oil
- 1 onion , finely chopped
- 2 cups corn kernels*
- 2 cloves garlic , minced
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper , add more to taste or omit for a mild dip
- salt and freshly ground black pepper , to taste
- ½ cup cream cheese , room temperature
- ⅓ cup sour cream
- ¾ cup crumbled feta , or crumbled cotija cheese
- 4 tablespoons salsa macha (optional) , or chilli crisp*
- handful of fresh cilantro , roughly chopped
- 1 jalapeño chilli (optional) , thinly sliced
Instructions
- Combine the mayonnaise (or Greek yoghurt) with lime juice and a pinch of salt in a small bowl and set aside.
- Heat a skillet over medium-high heat, then add the olive oil and spread it across the pan. Add the chopped onion and sauté, stirring occasionally, until translucent – about 5 minutes. Next, add the corn kernels, garlic, smoked paprika, cumin, and cayenne pepper. Season with a pinch of salt and freshly ground black pepper. Cook until the corn is tender, about 5 more minutes.
- Turn the heat down low, and stir in the cream cheese until smooth. Remove the skillet from the heat and stir in the sour cream. If the mixture is too thick, you can add a splash of milk or water. Taste and add more salt if needed.
- Serve the dip warm straight from the skillet, or transfer it to a serving dish. Drizzle with the lime mayo, sprinkle with the crumbled cheese, then spoon over the salsa macha. Finally, sprinkle with the fresh cilantro.
- Serve with tortilla chips for dipping.
Notes
- If using fresh sweetcorn, slice the kernels from roughly 4 ears of corn. Or, use frozen corn kernels – no need to thaw them first, add them frozen and cook for a minute or so longer. You can even use canned corn – drained and rinsed.
- If you don't have salsa matcha: Melt 4 tablespoons of butter in a skillet over medium heat. Remove from the heat and stir in a teaspoon of red pepper flakes, chilli flakes (like gochugaru), or smoked paprika (for a non-spicy version). Set the melted butter aside until needed.
- Refrigerate leftovers in an airtight container for 3 days. It's delicious when stirred into a pasta salad!