Description
This Elote Dip recipe brings the classic Mexican street corn flavors into a creamy, cheesy dip perfect for parties and snacking. With fresh corn sautéed in butter, infused with garlic and spices, then combined with tangy Cotija cheese, mayo, and fresh cilantro, it offers a rich and smoky taste reminiscent of traditional Elote. Easy to prepare and delicious served warm with tortilla chips.
Ingredients
Scale
Main Ingredients
- 10 cobs corn (fresh)
- 1/4 red onion
- 1/2 cup salted butter (1 stick)
- 2 cloves garlic (smashed and minced)
- 3/4 teaspoon paprika
- 3/4 teaspoon chili powder
- 1 & 1/2 teaspoons kosher salt
- Cracked black pepper (to taste)
- 3 tablespoons mayonnaise
- 5-6 ounces Cotija cheese
- 2-3 tablespoons cilantro (chopped)
- Tortilla chips (for serving)
Instructions
- Prepare Corn and Onion: Husk the corn and use a sharp knife to carefully slice the corn kernels off the cob. Finely chop 1/4 of a red onion.
- Sauté Corn and Onion: Heat a large skillet over medium heat. Add the butter and allow it to melt completely. Then add the fresh corn kernels and chopped onion to the skillet.
- Cook Until Browning: Let the corn and onion cook undisturbed for about 8-10 minutes, occasionally stirring, until the corn starts to brown and caramelize, sticking slightly to the pan which adds deep flavor.
- Add Garlic and Spices: Stir in the smashed and minced garlic, paprika, chili powder, kosher salt, and cracked black pepper. Cook everything together for 1 minute to release the spices’ aromas, then remove the skillet from heat.
- Cool the Mixture: Allow the corn mixture to cool slightly to prevent mayo and cheese from melting too much when combined.
- Prepare Cheese and Cilantro: Chop the cilantro finely. Place the Cotija cheese in a bowl and crumble it using a fork or spoon for a nice texture.
- Combine Ingredients: Add the mayonnaise, crumbled Cotija cheese, and chopped cilantro to the cooled corn mixture. Stir well until everything is evenly combined.
- Serve: Serve the elote dip warm, at room temperature, or chilled according to preference. Pair it with tortilla chips for dipping.
Notes
- Use fresh corn cobs for the best flavor and sweetness.
- If Cotija cheese is unavailable, a salty feta or parmesan can serve as a substitute, though flavor will differ slightly.
- Control the spice level by adjusting chili powder or adding a dash of cayenne for extra heat.
- This dip can be made ahead and stored in the refrigerator for up to 2 days; warm gently before serving if desired.
- For a vegan version, substitute butter and mayonnaise with plant-based alternatives and omit the cheese or use vegan cheese.
