Elote Dip

 

Your gatherings are about to go from either good to great or great to epic. All thanks in large part to this spicy, creamy, intoxicating Mexican Street Corn Dip called Elote Dip. With fresh corn coming into season, this may be the one of the appetizers you put on repeat over the course of the next several months. Made with roasted corn, mayonnaise, freshly squeezed lime juice, hot sauce, red chili powder, garlic powder, Kosher salt, black pepper, chicken stock, sugar, freshly chopped cilantro and crumbled cotija cheese, this will be the appetizer everyone swoons over. While it's intended to be served with your favorite tortilla or plantain chips, you will be tempted to eat it with a spoon. 

Every time my friend Stacey posted her Elote Dip on Instagram, I wasn't just drooling, I repeatedly watched her post. Even without the benefit of tasting it, I believed her when she said it was one of those 'to die for' appetizers. As much as I wanted to rush out to the grocery store and gather all of the ingredients, I had to put my elote dip craving on hold until ears of fresh corn became available. If you have ever had elote before you know you cannot replicate it's flavors with frozen or canned corn. Not even the fire-roasted canned corn. 

For the absolute best flavor, roast unshucked corn on the grill until it's almost done (about 10 minutes). Then shuck the corn, return it to the grill (for about 5 minutes), and lightly char the kernals. You can find some alternatives to grilling the corn outdoors, however, because I have never tried any of those methods I can't promise they will have the same flavor of a cob roasted on the grill (gas or charcoal).

One of the beauties of this Elote Dip is that it can be made early in the day and heated in the oven before your guests arrive. Other than roasting the corn, this is a super easy appetizer to make. Everything comes together in just one bowl!

This creamy, spicy elote dip is craveworthy. Destined to be one of those appetizers completely devoured, you are bound to get multiple requests for the (your) recipe! 

Recipe

Elote Dip

Serves 6-8

Ingredients

6 ears of fresh corn, grilled, shucked, and lightly charred (see notes)

1 cup mayonnaise

1 Tablespoon Hot Sauce (e.g., Cholula or Tapatio)

2 Tablespoons freshly squeezed lime juice

3/4 - 1 teaspoon Kosher salt (begin with 3/4 and then taste before adding any more)

1/4 teaspoon garlic powder

1/4 teaspoon red chili powder

1 teaspoon black pepper

1 teaspoon sugar

1/4 cup chicken stock

3/4 cup cotija cheese, crumbled and divided

2 Tablespoons freshly chopped cilantro, divided

Smoked paprika, for finishing

Your favorite tortilla or plantain chips

Directions

1. Preheat oven to 350 degrees (F). 

2. Remove the kernals from the grilled corn.

3. In a medium sized bowl, combine the corn, mayonnaise, hot sauce, lime juice, Kosher salt, garlic powder, red chili powder, black pepper, sugar, chicken stock, 1/2 cup crumbled cotija cheese, and 1 tablespoon cilantro. Mix until blended.

4. Transfer the mixture to a skillet or baking dish. Baked for 20-25 minutes or until heated through.

5. Remove from the oven. Sprinkle with some smoked paprika. Top with the remaining 1/4 cup crumbled cotija cheese and remaining 1 Tablespoon chopped cilantro.

6. Serve with your favorite tortilla chips. Enjoy!

Notes: (1) Recipe inspired by one created by Jeff Smedstad, cookbook author and chef-owner Elote Cafe. (2) Roast the corn, still in the husks, over medium high heat for approximately 10 minutes. Remove the husks, return the corn to the grill and cook until the kernals are lightly charred (about 5 minutes). Turn the cobs so the corn is completely charred. Let the corn cool slightly before removing the kernals. (3) The dip can be made ahead early in the day or the day before. Remove your baking dish approximately 20 minutes before placing in the preheated oven. (4) Buy a wedge of cotija cheese and crumble it yourself. Don't buy the finely grated cotija cheese.