Mexican Street Corn Dip

You can turn Mexican street corn, or elotes, into a savory dip with the addition of cotija cheese and sour cream.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 425 Calories

Ingredients

• ½ teaspoon salt
• 3 tablespoons butter
• ½ teaspoon garlic powder
• ½ teaspoon ground cumin
• 2 limes, juiced
• 1 jalapeno pepper, chopped
• ¼ cup plain Greek yogurt
• 3 tablespoons chopped cilantro, or to taste
• 2 teaspoons chile powder
• ¼ cup crumbled cotija cheese
• 5 (11 ounce) cans Mexican-style corn, drained

Recipe Instructions

Step 1

Mix yogurt, lime juice, and cilantro together in a bowl and set aside.

Step 2

Melt butter in a large skillet over medium heat. Stir in corn. Add jalapeno, chile powder, garlic powder, cumin, and salt. Cook and stir until corn starts to brown, 7 to 8 minutes. Remove from heat and stir in yogurt mixture and cotija cheese.

Step 3

Transfer to a slow cooker to keep warm.