It’s the perfect dip to serve alongside warm tortilla chips, but it can also be eaten as a side dish. It can be made with fresh or frozen corn, so it’s perfect any time of year! Summer is all about simple and flavorful food! Minimum prep time and fewer ingredients. Like this recipe for elote dip that you can make in less than 20 minutes.
Elote dip
Elote means “corn on the cob” in Spanish. But it is known as Mexican Street corn that has been brushed with a mixture of mayonnaise, Mexican crema (or sour cream), topped with cotija cheese and sprinkled with chili powder, before adding lime juice and fresh cilantro. It’s a flavor explosion in your mouth. I have been obsessed with it ever since I had it on my Cruise trip to Ensenada. I Love Mexican Street corn but sometimes, corn kernels get stuck in my teeth. So I started making it in dip form. Elote dip is nothing but the deconstructed version of Mexican street corn. It’s simple but crave-worthy. Serve it during parties and watch it disappear in minutes.
I love making this Elote dip at parties and get-togethers because:
it requires just a handful of ingredientsit takes 10-15 minutesPerfect make-ahead side dishcrowd-pleaserperfect for all agevery different dip recipe without putting much effort.
Ingredients required
Fresh corn off the cob – I love making this dip with fresh corn especially when those are in season. Jalapeno – you can add it according to your spice level. You can substitute it with serrano peppers or can skip it if you are making it for kids. Seasonings – I have used Trader Joe’s Everything But The Elote Seasoning Blend as a seasoning. You can substitute it with chili powder, salt, and cumin powder. Garlic – gives great flavors. Chop them very finely or grate them. Dairy – mayo, and sour cream. Instead of mayo, you can use greek yogurt to make it a bit healthier version. Traditionally, Mexican crema is used to make this dip but since I had sour cream in my fridge, I have used that. Butter – for sautéing garlic, jalapeno, and corn. You can use oil instead of butter. Cilantro – a very aromatic herb and must for this dip. Lemon juice –to balance out the flavors of dairy products. Cheese – traditionally Cotija is being used. As cojita cheese is not vegetarian, I have substituted it with parmesan cheese. You can also use feta cheese.
How to make this dip? Step by step process
Heat butter in a pan. Add garlic and jalapenos, Sauté for few seconds. Now add fresh corn kernels. Stir and cook until it gets a little bit caramelized, for about 5 to 6 minutes. Switch off the flame. Let the corm mixture cool down. Now add Mayo, sour cream, cilantro, elote seasoning, and lemon juice. Mix all the ingredients until well combined. Taste it and adjust the seasoning as per your liking. Cover it and keep it in the fridge for at least 30 minutes. You can serve this dip right away too. Take this dip into a serving bowl, sprinkle some grated parmesan cheese and some chili powder(optional). Serve with tortilla chips and enjoy!
I suggest you make the dip at least a couple of hours in advance if you can for the best flavors.Instead of using all mayonnaise to bind the dip, I add in sour cream, which creates a creamier, lighter texture. But you can use only mayo or only sour cream.Feel free to add more jalapenos and chili powder if you like it spicy! You can also add hot sauce.I use easy-to-find feta cheese in this dip, but you could use queso fresco instead.Leftover Elotes dip can last for up to 4 days in the refrigerator when stored in an airtight container.This dip has dairy in it so it is recommended that don’t keep this out for more than 3 hours.You may have seen hot Cheetos elote, you can crush some hot Cheetos or even regular Cheetos to top this dip!
More dip recipes
Jalapeno Popper DipGarlic Jalapeno Alfredo DipSmore DipAvocado Edamame HummusSpicy Roasted Red Pepper Peanut Sauce
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