By DianaDownHome
Elote Dip
This is my go to summer dip, so easy to make and a real crowd pleaser!
Updated at: Wed, 20 Nov 2024 15:34:30 GMT
Nutrition balance score
Unbalanced
Glycemic Index
43
Low
Glycemic Load
5
Low
Nutrition per serving
Calories386.3 kcal (19%)
Total Fat35.2 g (50%)
Carbs11.1 g (4%)
Sugars4.1 g (5%)
Protein9.2 g (18%)
Sodium876.6 mg (44%)
Fiber1.4 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
5 piecescorn
corn cut off the cob
2 tablespoonsbutter
0.5onion
small diced
0.5red bell pepper
small diced
2limes
juiced, divided
2 tablespoonscilantro
chopped
2 cupsqueso fresco
crumbled
¾ cupmayo
1 teaspoonsalt
1 teaspoonblack pepper
2 teaspoonsgarlic powder
1 teaspoononion powder
1 teaspoonsmoked paprika
1 teaspoonchili powder
1 teaspoonranch powder
cilantro
chopped, for garnish
Instructions
Step 1
Cut kernels off of corn and set aside.
Step 2
In a medium pan, heat your butter and add in onion and bell pepper. Cook for 5-10 minutes or until translucent.
Step 3
Add in corn, juice from one lime, and continue cooking until corn is slightly toasted. Take off heat and let cool slightly.
Step 4
In a bowl or mason jar- mix together juice from the other lime, mayo, queso fresco, cilantro and seasonings.
Step 5
Add cooled corn mixture to a bowl and stir in dressing. Top with more queso fresco and cilantro if you’d like and enjoy!
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