Description
Elote Dip is a creamy, flavorful Mexican street corn dip that combines tender grilled or roasted corn kernels with a rich blend of butter, mayonnaise, sour cream, Cotija cheese, and spices. Perfect for sharing, it captures the smoky, tangy essence of traditional elote with a smooth, dippable texture, served best with crunchy tortilla chips.
Ingredients
Scale
Corn and Butter
- 6 ears of corn, husked
- 4 tablespoons butter, divided
Dip Base
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup crumbled Cotija cheese, plus more for garnish
- 1/4 cup chopped cilantro, plus more for garnish
Seasonings
- 1 jalapeño, seeded and minced
- 1 clove garlic, minced
- 1 lime, juiced
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Salt and black pepper to taste
Serving
- Tortilla chips, for serving
Instructions
- Prepare the Corn: Preheat your grill to medium-high heat. Brush the husked corn with 2 tablespoons of melted butter. Place the corn directly on the grill and cook, turning occasionally, until the kernels are slightly charred and tender, about 10-15 minutes. Alternatively, you can use the oven for roasting, as described in the next step.
- Roast Corn (Optional): Preheat your oven to 400°F (200°C). Brush the husked corn with 2 tablespoons of melted butter and place it on a baking sheet. Roast for about 20-25 minutes, turning halfway through, until the kernels are tender and slightly browned. This is an optional method if you prefer oven-roasted corn.
- Boil Corn (Alternative Method): Bring a large pot of salted water to a boil. Add the husked corn and cook for about 5-7 minutes, or until the kernels are tender. This is an alternative if you prefer boiled corn for the dip.
- Cut the Kernels: Let the cooked corn cool slightly. Stand the corn upright on a cutting board and carefully cut the kernels off the cob using a sharp knife.
- Sauté Jalapeño and Garlic: In a large skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced jalapeño and garlic and sauté for about 1-2 minutes until fragrant. This step infuses the butter with flavor.
- Cook Corn in Skillet: Add the cooked corn kernels to the skillet and cook for another 2-3 minutes, stirring occasionally to incorporate flavors.
- Combine Dip Ingredients: Remove the skillet from the heat and let it cool slightly. Add mayonnaise, sour cream, Cotija cheese, and chopped cilantro to the skillet. Stir until the mixture is well combined.
- Season the Dip: Add lime juice, chili powder, smoked paprika, salt, and black pepper to the dip. Stir thoroughly and adjust seasonings according to taste for the perfect balance of tang and spice.
- Chill the Dip: Cover the skillet or transfer the dip to an airtight container. Refrigerate for at least 30 minutes, preferably 1-2 hours, to allow the flavors to meld and develop.
- Serve: Before serving, stir the dip. Transfer to a serving bowl, garnish with extra crumbled Cotija cheese and chopped cilantro. Serve chilled or at room temperature with tortilla chips for dipping.
Notes
- For smoky flavor, grilling the corn is preferred, but roasting or boiling are good alternatives.
- Adjust jalapeño quantity based on your spice tolerance.
- Use fresh Cotija cheese for authentic taste; feta can be a substitute but will alter the flavor.
- Chilling the dip enhances the flavor but can be served immediately if needed.
- Can be prepared a day in advance and stored covered in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
Keywords: Elote dip, Mexican street corn dip, creamy corn dip, grilled corn dip, Cotija cheese dip, appetizer, party dip
