Mexican Street Corn Dip (Elote Dip)
25 min
|
easy
|
Mediterranean diet
Recipe by Eunice
Introduction
I am all about this Mexican street corn dip. It's creamy, filling and so yummy. I am a big corn girl, so anything corn is a go for me, and I know it will also be for you after you try this amazing elote dip recipe.
So gather your ingredients, put on your apron and let's start cooking!
Ingredients (8 servings)
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You’ll check out through Instacart.
Ingredients for the Dip
- 3 cups canned sweet corn kernels (drain well) canned sweet corn kernels 27.27 oz
- 1 cup Southwest corn blend (with red and green peppers, drained) Southwest corn blend 4.39 oz
- 1 can (4 oz) diced green chilies, drained diced green chilies 4 oz (4 oz)
- 1 Tbsp olive oil olive oil
- ½ cup mayonnaise mayonnaise 4 fl oz
- ½ cup sour cream sour cream 4 oz
- ½ tsp chili powder chili powder 0.04 oz
- ¼ tsp smoked paprika smoked paprika 0.02 oz
- ½ tsp garlic powder garlic powder 0.05 oz
- ½ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- 1 Tbsp freshly squeezed lime juice lime 0.5 ct (for freshly squeezed lime juice)
- 1 cup crumbling cotija cheese crumbling cotija cheese 4.21 oz
- 2 Tbsp fresh cilantro leaves, finely chopped fresh cilantro leaves 0.13 oz
Ingredients for Topping
- crumbling cotija cheese crumbling cotija cheese 0.5 oz
- fresh cilantro leaves, chopped fresh cilantro leaves 0.25 oz
- sprinkle of Tajín Clásico Chili Lime Seasoning Tajín Clásico Chili Lime Seasoning 0.03 oz
- lime wedges lime 1 ct (for lime wedges)
How to Make Mexican Street Corn Dip (Elote Dip)
-
Prep and drain
Drain the corn, Southwestern blend, and green chiles very well, then spread on a towel and pat dry so the dip stays thick and not watery.
-
Char the corn
Heat a large cast iron skillet over medium high until hot, add the olive oil, then add the corn and Southwestern blend in an even layer and cook without stirring for 2 to 3 minutes until you see deep golden spots.
-
Finish the sear
Stir and continue to cook 3 to 5 minutes until most kernels are lightly charred, then remove from heat and fold in the drained green chiles.
-
Mix the creamy base
In a large bowl whisk together the mayonnaise, sour cream, chili powder, smoked paprika, garlic powder, salt, black pepper, and lime juice until smooth.
-
Combine while warm
Fold the warm corn mixture into the creamy base, then mix in 3 or 4 ounces of the Cotija and most of the cilantro, reserving some for topping.
-
Taste and adjust
Taste and add a pinch more salt or a squeeze more lime if needed so the flavors pop and the seasoning feels bold but balanced.
-
Garnish and serve
Top with extra crumbled Cotija, the remaining cilantro, and a sprinkle of Tajin, then serve warm or at cool room temperature with lime wedges on the side.
-
Optional hot and bubbly version
Transfer the mixed dip to a small baking dish, top with Cotija, and bake at 375 F for 8 to 10 minutes until warm and lightly browned at the edges.
-
Make ahead and store
Refrigerate up to 3 days in a covered glass container and stir before serving, then refresh with a little lime juice and a pinch of salt to bring it back to life.
Substitutions
- Swap Cotija with feta
- Feta cheese is a great swap for the Cotija cheese. While is a bit more salty and tangy, to me is the closest in texture and flavor profile. Give it a try and let me know what do you think.
- Use Greek yogurt for sour cream
- Greek yogurt gives it a nice creamy texture, almost as much as the sour cream. But still retaining the tanginess profile and at the same time adding a bit of sweetness. If you are looking for a substitute to sour cream that is lighter and high protein, then Greek yogurt it is.
- Use fire roasted frozen corn instead of canned
- Fired roasted corn takes this dip recipe to the next level. It ads smokiness and more sweetness than the regular canned corn. If you are looking for a kick to your dip, then fire roasted corn is the way to go
Tips
- Get real char, not a steam bath
- Dry the corn and use a wide, ripping hot skillet so the kernels sear and caramelize instead of steaming into a bland puddle.
- Season boldly while warm
- Mix the corn into the creamy base while it is still warm so the spices bloom and the salt and lime distribute evenly.
- Hold back garnish for texture
- Mix some Cotija in and save some for the top so every bite has creamy body and a salty crumble finish.
- Balance the lime like a pro
- Add lime in two small additions and taste, since too much acid can thin the dip and mute the chili and smoke.
- Turn up the smoke
- Swap half the chili powder for chipotle powder or add a drop or two of liquid smoke for deeper street grill vibes.
- Serve at the right temp
- Warm or cool room temp delivers the best flavor, since refrigerator cold will dull the spices and the salt.
Nutrition Facts *
| Energy | 321 | kcal |
|---|---|---|
| Protein | 10 | g |
| Total Fat | 26 | g |
| Carbohydrates | 13 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Can I use fresh corn on the cob?
- Yes, you can. I do this in the summer when I can go outside and grill. Grill the corn ears and let it cool off a bit. Then revoke the kernels with a sharp knife. This is an easy way to get the grill char and smokiness all at once. Win win situation if you ask me.
- My dip turned watery, what happened?
- Make sure to dry your corn kernels very well if you are using canned corn. Another culprit for the watery dip could be the lime juice. Make sure to add the lime juice in stages, because too much lime juice at once while the mixture is super hot, and the yogurt cold , can cause the dairy to break.
- How do I make it spicier without wrecking the balance?
- If you want this corn dip on the spicer side, I suggest chopping some jalapeño peppers. Not only will it add heat but also texture.
- Can I make it ahead for a party?
- This appetizer dip dish is perfect for make-ahead. Simply make the recipe up to the mixing all ingredients (the part before adding the garnish). Then seal in a container and refrigerate. When ready to serve, at least 30 minutes before take out of the fridge, mix well again to re-distribute and add the fresh garnish.
- What should I serve with this dip?
- Thick tortilla chips, warm street size tortillas, or crisp jicama and cucumber sticks all handle the creamy weight and keep the crunch game strong.
- Can I keep it vegetarian or make it lighter?
- It is already vegetarian, and to lighten it use half mayo and half Greek yogurt, which keeps it creamy and satisfying without feeling heavy.
Serving Suggestions
I like to serve this corn dip with tortilla chips, the one that look like mini cups. I find they are perfect to scoop a nice chunk of the dip! I also serve it with carrot stick, red bell pepper strips for those guess that are sensitive to gluten. In my home we repurpose leftover of this dip as a sandwich spread, perfect for packed lunches the next day.
More pairings:
Reviews
We haven’t received any feedback on this recipe yet.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
