Elote Dip

Elote Dip

Takes , serves 4.


  • 1 tablespoon butter or olive oil
  • 1 pound (about 3.5 cups) whole kernel corn*
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and finely chopped
  • 1/4 cup finely chopped red onion
  • 1/4 cup crumbled cotija cheese or queso fresco
  • 3 tablespoons finely chopped fresh cilantro
  • 3 tablespoons Greek yogurt (or mayo)
  • 1/2 teaspoon chili powder
  • juice of 1 lime
  • Kosher salt and freshly-cracked black pepper
  • Wellington Garlic & Herb Water Crackers


  1. Melt butter in a large sauté pan over medium-high heat. Add corn and cook for about 10 minutes, stirring occasionally, until golden and caramelized. Add in the garlic, 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.
  3. Serve immediately, or refrigerate in a sealed container for up to five days.
  4. *Feel free to use frozen or canned corn. Or fresh corn cut off the cob that has been cooked.