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Summer Potluck–Elote Dip

  • Author: Tonja Engen


  • 1 Tbls. butter
  • 1 pound (about 3.5 cups) cooked corn on the cob or Trader Joes frozen roasted corn
  • 1 red or orange bell pepper, diced
  • 2 cloves garlic, minced
  • 1/4 cup cilantro, chopped
  • 1 jalapeño, minced
  • 1/4 cup finely chopped red onion
  • 1/2 cup crumbled cotija cheese or queso fresco
  • 3 Tbls. mayo
  • 1 tsp. chili powder
  • juice of 1 lime
  • Kosher salt and freshly-cracked black pepper


  1. Melt butter in a large sauté pan over medium-high heat.  Add corn and bell pepper and cook for about 8-10 minutes, stirring occasionally, until golden and caramelized (If using frozen corn cook for 5-8 minutes.)  Add in the garlic and jalapeno, and sauté for an additional 2 minutes until fragrant.
  2. Remove from heat and add the corn to a mixing bowl.  Add in the remaining ingredients and stir until combined.  Taste, and adjust seasonings as needed.  Sprinkle additional cheese on top.
  3. Serve immediately, or refrigerate until ready to serve.