Description
Wow your guests with this creamy fire roasted Elote dip also knows as Mexican street corn dip. It's smoky, creamy, zesty, and packed with bold flavors. Perfect for game day or any gathering. This dip is a tasty mix of grilled corn & jalapeno, lime juice, and spices in a creamy base. It's topped with cheese and cilantro for extra flavor. It’s yum!!!
Ingredients
Units
Scale
For Elote Seasoning
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp ground cumin
- 1/4 tsp salt
- zest of 1 lime
For Elote Dip
- 4 corn cobs or 2 cups corn (frozen, canned, steamed)
- 1 cup sour cream or greek yogurt whisked ( if using mayo, substitute 1/2 cup mayo and 1/2 cup cream or yogurt
- 1/2 cup cotija cheese, crumbled
- 1 Jalapeno
- 1/4 cup cilantro
- 1 lime
- 2 cloves garlic minced (optional)
- 1 tbsp softened butter
- 1 tsp elote seasoning
Instructions
- Make the seasoning: In a mixing bowl, mix all the ingredients for the seasoning. Adjust the taste as per your liking.
- Prep Corn: If using fresh corn, remove the husks and silk, and rinse. Fire Roast, air fry or grill the corn for 5 to 7 minutes until slightly charged, or if you are short on time you can skip this process and use canned or frozen corn. For canned or frozen corn, simply saute it in a pan over medium heat for 5 minutes until slightly charred.
- Strip the kernels: For fresh corn, Place the cob vertically in a pie and using a sharp knife, scrape downward. Turn the cob and repeat until all kernels ae removed.
- Prep the Jalapeno : You can either fire roast or grill the jalapeno until charred. Or skip the process entirely and directly dessed the jalapeno and finely chop it. If you are fire roasting the Jalapeno, hold the stem of the jalapeno vertically and using a knife, gently just scrape through the skin in the downward direction. Then slice the jalapeno into half, deseed the seeds if you like and finely chop the jalapeno. For extra heat use the seeds in the dip.
- Mix Base Ingredients: In a large bowl, mix the sour cream, jalapenos, elote seasoning, half of crumbled cotija cheese, chopped cilantro and mix well.
- Combine: Add charred corn, with the mixture and stir well.
- Adjust for Taste: Stir well and season with salt and additional lime or chili according to your preference.
Notes
1. Make the seasoning: In a mixing bowl, mix all the ingredients for the seasoning. Adjust the taste as per your liking.
2. Prep Corn:
If using fresh corn, remove the husks and silk, and rinse. Fire Roast, air fry or grill the corn for 5 to 7 minutes until slightly charged, or if you are short on time you can skip this process and use canned or frozen corn.
For canned or frozen corn, simply saute it in a pan over medium heat for 5 minutes until slightly charred.
3. Strip the kernels: For fresh corn, Place the cob vertically in a pie and using a sharp knife, scrape downward. Turn the cob and repeat until all kernels ae removed.
4. Prep the Jalapeno : You can either fire roast or grill the jalapeno until charred. Or skip the process entirely if you don’t want to spend the time fire roasting or grilling. Hold the stem of the jalapeno vertically and using a knife, gently just scrape through the skin in the downward direction. Then slice the jalapeno into half, deseed the seeds if you like and finely chop the jalapeno. For extra heat use the seeds in the dip
5. Mix Base Ingredients: In a large bowl, mix the sour cream, jalapenos, elote seasoning, half of crumbled cotija cheese, chopped cilantro and mix well.
6. Combine: Add charred corn, with the mixture and stir well.
7. Adjust for Taste: Stir well and season with salt and additional lime or chili according to your preference.
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 20 minutes