Creamy Elote Street Corn Chip Dip
Rated 5.0 stars by 1 users
Category
Snack
Cuisine
Mexican
Author:
Ancient Crunch
If you love Mexican street corn, this Elote Street Corn Chip Dip is about to be your new favorite snack. It’s got everything: smoky charred corn, tangy lime, and salty cotija cheese, all mixed into a creamy, zesty base. It’s the perfect easy appetizer for Cinco de Mayo or any summer hangout. While most corn dips are served with thin tortillas, pairing this with Vandy Crisps makes every bite even better.
Ingredients
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2 cups corn (fresh, canned and drained, or fire-roasted frozen)
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½ cup mayonnaise
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½ cup sour cream
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½ cup cotija cheese, crumbled
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Juice of 1 lime
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1 tsp chili powder
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½ tsp smoked paprika
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½ tsp garlic powder
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Salt & pepper, to taste
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2 tbsp fresh cilantro, chopped (optional)
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1 bag Vandy Crisps Original, for serving
Directions
Toss your corn into a skillet over medium heat. Let it cook for about 5–7 minutes, stirring occasionally, until you get some nice golden-brown charred spots. This adds that authentic "street corn" smoky flavor. Remove from heat and let it cool for a minute.
In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and garlic powder until smooth.
Stir in the charred corn, crumbled cotija cheese, and chopped cilantro.
Give it a quick taste and add salt and pepper as needed.
You can serve this dip slightly warm or chilled. Put it in a festive bowl and grab a bag of Vandy Crisps Original - the extra-sturdy crunch is exactly what you need for this loaded dip!
