Loaded Street Corn Elote Dip with Fritos

• 2 cups frozen corn kernels, thawed
• 1 cup mayonnaise
• 1/2 cup crumbled cotija cheese, plus extra for garnish
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Juice of 1 lime
• Salt and pepper to taste
• 1/2 cup shredded Mexican blend cheese
• 1 small diced jalapeño, optional for heat
• 1 bag Fritos, for serving

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a medium bowl, mix together corn, mayonnaise, cotija cheese, sour cream, cilantro, chili powder, garlic powder, smoked paprika, and lime juice.
3. 3 Season with salt and pepper to taste. Stir in diced jalapeño if using.
4. 4 Transfer mixture to an oven-safe dish and top with shredded Mexican blend cheese.
5. 5 Bake for 20 minutes, or until the cheese is bubbly and golden.
6. 6 Remove from oven and let cool for 5 minutes.
7. 7 Serve hot with a bag of Fritos on the side for dipping.

Equipment

• Oven-safe dish
• Mixing bowl
• Baking sheet (optional for serving)

Variations

• Add cooked and crumbled chorizo for a meaty twist.
• Swap Fritos for tortilla chips for a classic elote experience.

Substitutions

• Use feta cheese if cotija is unavailable.
• Substitute Greek yogurt for sour cream to lighten it up.

Pairings

• Fresh guacamole
• Grilled chicken skewers

Nutrition

Tips

• For extra smokiness, add a pinch of chipotle powder.
• If you prefer a smoother dip, blend half of the mixture before combining.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: This dip does not freeze well due to the mayonnaise and sour cream.

Serving Suggestions

• Serve with extra lime wedges and a sprinkle of chili powder.
• Pair with a cold Mexican beer or a tangy margarita.

FAQ