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Mexican street corn, or elote, has captured the hearts and taste buds of food lovers around the world. This vibrant dish, traditionally served on the streets of Mexico, features grilled corn on the cob slathered in a creamy mixture of mayonnaise, cheese, lime, and spices, finished off with a sprinkle of chili powder. Its popularity can be attributed not only to its tantalizing flavors but also to its cultural significance; elote embodies the spirit of outdoor gatherings and street food culture, bringing people together over shared culinary experiences.

Mexican Street Corn Dip

Dive into the vibrant flavors of Spicy Mexican Street Corn Dip Delight! This creamy, spicy dip captures the essence of beloved elote with its rich blend of grilled corn, spices, and cotija cheese, perfect for parties or cozy nights in. Serve it with tortilla chips or fresh veggies for a delightful treat that everyone will love. Easy to make and irresistible, it's sure to become a favorite! #MexicanDip #Elote #PartyAppetizer #SpicyDip #ComfortFood #Yummy #Foodie #Dips #Recipe
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Ingredients
  

4 cups corn kernels (fresh, frozen, or canned)

1 cup crema Mexican or sour cream

1 cup mayonnaise

1 cup cotija cheese, crumbled

1/4 cup fresh cilantro, chopped

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1 teaspoon lime juice (freshly squeezed)

1 jalapeño, finely diced (optional for extra heat)

Salt and pepper to taste

Tortilla chips or veggies for serving

Instructions
 

Prep the Corn: If using fresh corn, grill the corn on a medium-high grill until charred (about 8-10 minutes), then let cool before cutting off the kernels. For frozen corn, sauté in a pan until cooked and slightly caramelized.

    Combine the Base: In a large mixing bowl, whisk together the crema (or sour cream) and mayonnaise until smooth.

      Add the Flavor: Stir in the crumbled cotija cheese, 1/4 cup of chopped cilantro, chili powder, smoked paprika, lime juice, and diced jalapeño if using. Mix well to combine all the flavors.

        Incorporate the Corn: Gently fold in the corn kernels, making sure that they are evenly coated with the dip mixture. Season with salt and pepper to taste.

          Garnish: Transfer the dip to a serving dish. Top with additional crumbled cotija, a sprinkle of chili powder, and the remaining cilantro for a beautiful finish.

            Serve: Serve with tortilla chips or fresh veggies for dipping.

              Prep Time: 15 minutes | Total Time: 15 minutes | Servings: 8