Elote Dip: In just 15 minutes, you can have this warm, cheesy Mexican street corn dip on the table! This is the best dip - it's quick & easy and will be your new go-to appetizer!
In a medium sized heavy-bottomed skillet set over medium heat, melt the butter and add in the corn.
Cook for 10 minutes, stirring often, or until the corn has started to char on some pieces.
Remove from the heat and transfer the corn to a large mixing bowl. Allow it to cool for a few minutes before adding the remaining ingredients.
Add in the rest of the ingredients and stir together well. Season with salt and pepper to taste.
Enjoy with warm tortilla chips!
Notes
STORAGE: Store your elote dip in an airtight container in the fridge for up to 3 days. NOTES: If corn is in season, fresh corn cut from the cob is even more delicious than canned!