Air Fryer Elote Dip (Mexican Corn Dip)
Description
Hot, cheesy air fryer elote dip (Mexican corn dip) with sweet corn, green chiles, cotija, and a creamy chili-spiked base. Ready in 18 minutes for game day, taco night, or any party.
Ingredients
- 3 cups corn kernels, fresh, frozen and thawed, or canned, drained well
- 4 ounces green chiles, diced
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup cotija cheese, crumbled, divided
- 1 cup shredded Mexican cheese blend
- 2 tablespoons fresh cilantro, chopped
- Lime wedges, for serving
Instructions
- Heat the corn in a microwave-safe bowl until warmed through. Drain off all liquid.
- In a large bowl, combine the corn, green chiles, mayonnaise, sour cream, chili powder, garlic powder, salt, and pepper. Fold in half of the cotija and all of the shredded Mexican cheese.
- Transfer to an air fryer-safe pan, spreading it about 1 inch deep.
- Air fry at 330°F for 5 to 8 minutes, until bubbling at the edges and the cheese is melted. Add 1 to 2 minutes for a browned top.
- Top with the remaining cotija, the cilantro, and a squeeze of lime. Serve hot.
Equipment
- 7-inch air fryer-safe pan or small cast iron skillet
- Large Mixing Bowl
Notes
- Drain the corn thoroughly; excess liquid makes the dip watery.
- Make ahead: assemble, cover, and refrigerate up to 24 hours. Add 2 to 3 minutes to the cook time.
- Storage: refrigerate leftovers up to 4 days. Reheat at 330°F for 4 to 5 minutes. Not freezer-friendly.
- Oven method: bake in an 8x8 dish at 350°F for 15 to 20 minutes.
Nutrition
Serving: 1ServingCalories: 155kcalCarbohydrates: 11gProtein: 7gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 22mgSodium: 582mgPotassium: 131mgFiber: 2gSugar: 3gVitamin A: 280IUVitamin C: 6mgCalcium: 221mgIron: 1mg