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Elote avocado corn dip - this is Mexican street corn in a bowl is delicious, perfect for Cinco de Mayo parties!

Elote Avocado and Corn Dip Recipe

This elote avocado and corn dip recipe is a delicious appetizer recipe to try. It's like a Mexican street corn in a bowl!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer
Servings 4 servings

Ingredients
  

  • 4 ears of corn
  • 1 large avocado cubed
  • 1 cup mayonnaise
  • 1 lime juiced
  • 1/4 cup chicken broth
  • 1 clove garlic minced
  • 1/4 cup cilantro diced
  • 2 tbsp. hot sauce
  • salt and pepper
  • 1/4 cup cotija cheese
  • pinch of chili powder

Instructions
 

  • Preheat oven to 500 degrees, place ears of corn on a baking sheet, and roast for 20 minutes. Remove and allow to cool.
  • In a large bowl, combine mayonnaise, lime juice, chicken broth, garlic, cilantro, hot sauce, salt and pepper and mix well. Set aside.
  • Once corn is cool to the touch, remove corn husks and cut the corn off of each cob. Fold cubed avocado and corn into the mayonnaise mixture, transfer to a serving dish, and top with chili powder, cotija cheese & cilantro.