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Elote Dip
Elote Dip – - Recipe

All the flavors of the Mexican street food, but simple to heat and serve. It's a favorite for a reason, and Hellmann's Mayo holds up to the heat, keeping this dip creamy and decadent every time.

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Ingredients per serving

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Preparing the dip

  • Canola oil 2.0 Tbsp
  • Corn kernelsfresh or frozen (thawed) 5.0 cups
  • Jalapeño peppers, seeded, deveined and finely chopped 2.0 each
  • Hellmann’s® Real Mayonnaise 0.5 cup
  • Cream cheeseroom temperature 0.5 cup
  • Lime juice 0.5 cup
  • Chili powder 1.5 tsp
  • Queso fresco, crumbledcrumbled 0.75 cup
  • Smoked paprika 0.13 tsp
  • Chopped cilantro for garnish

All the flavors of the Mexican street food, but simple to heat and serve. It's a favorite for a reason, and Hellmann's Mayo holds up to the heat, keeping this dip creamy and decadent every time.

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Preparation

  1. Preparing the dip

    • Heat oil in a large cast iron skillet over high heat. Add corn and jalapeño and cook, without stirring, until lightly charred, about 3 minutes. Stir and cook for another 3 minutes. Transfer the mixture to a medium bowl. Stir in mayonnaise, cream cheese, lime juice, chili powder and ½ cup cotija cheese.
    • Spread the mixture into (2) 1-quart baking dishes. Top with the remaining 1/4 queso fresco and sprinkle with smoked paprika. Bake at 350 degrees F until the cheese is melted and the outer edges begin to bubble, about 12 minutes. Garnish with chopped cilantro and serve with tortilla chips, if desired.