Roasted Elote Corn Dip

Roasted elote corn dip: roasted corn and veggies are tossed in a creamy, tangy, cheesy mixture to make a scoopable version of a classic Mexican street food!

Course Appetizer, starter

Cuisine American, Mexican

Diet Vegetarian

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 226kcal

Ingredients

1 tablespoon olive oil
4 sweet peppers, diced
1 shallot, diced
1 jalapeños diced and se-seeded
3 cups sweet corn kernels
1 tablespoon taco seasoning
⅓ cup mayonnaise
¼ cup sour cream or Mexican crema
½ cup cotija cheese or queso fresco plus more for garnish
½ lime juiced
tajin to garnish
cilantro to garnish
green onions to garnish

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Instructions

Add olive oil to a pan over medium-high heat. Add in sweet peppers and shallots, sauteing until shallots are translucent (2-3 minutes).
Then, add in diced jalapeno and corn. Sauté for another 2 minutes before adding in taco seasoning and mixing thoroughly. Sauté for another 5 minutes. The vegetables should be beautifully browned. Remove the pan from heat and set aside to cool.
In a large bowl, whisk the mayonnaise, sour cream, cotija, and lime juice together.
Add cooled corn mixture to the mayonnaise base and mix until well combined.
Transfer to your serving bowl and top with tajin, extra cotija, cilantro, and green onions.
Serve with tortilla chips.

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