Elote Dip (a.ok.a. Sizzling Mexican Corn Dip) is all the pieces we love about Mexican avenue corn in a wonderful scoopable dip. It’s made with roasted corn in a creamy sauce of spicy mayonnaise, lime, and cotija cheese. Whether or not you eat it with a spoon or dip into it with tortilla chips, this can be a snack that everybody loves.
As quickly as contemporary corn is accessible annually, this is among the first meals to make. (Together with this street corn pasta salad!) In Mexico, corn is roasted over an open grill then slathered with mayo, bitter cream and typically butter and cheese, sprinkled with loads of spices, and drizzled with contemporary lime juice. It’s offered from stands and avenue carts on the cob or typically off the cob in small cups.
Biting into an ear of corn with flippantly charred candy corn kernels coated in chile powder and tangy lime is an expertise everybody must have. Elote is a deal with that I can not resist any time it’s on a menu.
Elote Dip
This recipe is the creation of Chef Jeff Smedstad, the chef-owner at Elote Cafe in Sedona, AZ. On a weekend getaway in Sedona many years ago, my first taste of this corn dip had me purchasing a copy of Chef Jeff’s cookbook.
My friend Augusta and I wound up going back to Elote Cafe the very next night because we couldn’t stop talking about the Elote Dip!
We spent our weekend in Sedona hiking, wandering, and eating (of course!), and this simple dish was the food highlight of our trip.
Once I got home, I made this three times and ate it for lunch almost every day for a while. I may have even texted three friends and my sister just to rave about this corn dip after we tasted it.
Ingredients and Substitutions
The Corn – Almost as soon as I walked through the front door after our weekend in Sedona, I made the elote recipe using frozen corn. It was really tasty, but it wasn’t quite the same. I recommend using fresh corn for the best result!
Mayo – For this recipe, you can use just mayonnaise for the traditional recipe, or a mix of mayo and sour cream for something slightly lighter.
Chicken Stock – Chicken stock adds a savory flavor to this dish while helping balance out the consistency.
Hot Sauce – Cholula is my go-to hot sauce for making mildly spicy dips the whole family’s sure to love. But, whatever chili-based sauce you have on hand will work in a pinch.
Sugar – Adding a touch of sweetness with some sugar helps flesh out the flavors in this dip.
Cheese – Freshly grated or crumbled Cotija cheese adds a sharp, savory note that won’t melt into the dip easily and get lost.
Lime Juice – Taking the time to use freshly squeezed lime juice makes a big difference in the end result. Trust me, it’s worth the extra minute of effort.
Red Chili Powder – Red chili powder adds a mild, refreshing spicy kick to the dip. My boys and I can’t get enough of it.
Salt & Pepper – Adding a pinch of kosher salt and freshly ground black pepper is a great way to bring out the flavors of nearly any recipe. (And I challenge you to find a recipe here that doesn’t include one or the other.)
Cilantro – You’ll love the light, refreshing flavor of cilantro here. This is not optional, though if you truly hate cilantro, I will allow that parsley is an acceptable substitute.
Tortilla Chips – If you’re going to make a dip, you’ve got to have something to scoop it with! Tortilla chips are the option here.
Notes on Equipment
- Stainless Skillet
- Whisk – It sounds so easy, however a sturdy whisk used effectively is a sport changer. And I swear by this cheap set. I’ve been utilizing them for over ten years and I’ve gifted them many occasions over.
- Spatula or Spoonula
- Measuring cups and spoons
Tips on how to Make Elote Dip
Preheating the Oven: To begin, preheat the oven to 350°F.
Roasting the Corn: I place the corn, nonetheless within the husk, on a sheet pan. Then, I roast for about half-hour. Take away from the oven and put aside till it’s cool sufficient to deal with.
Shucking the Corn: As soon as the corn has cooled, you’ll need to take away the husks and slice the corn kernels from the cobs. (The roasted corn will just about slide out of the husks, and the silks received’t persist with it the way in which they do when it’s uncooked.)
Mixing the Dip Substances: Add the mayonnaise, rooster inventory, scorching sauce, lime juice, sugar, salt, and pepper to a big saucepan or skillet on the stovetop. Then, stir to mix.
Cooking: After the elements have been combined, I add the corn to the saucepan and set the warmth to medium. Stir often till all the pieces is heat.
Adjusting the Warmth: I add the chili powder at this stage. Style and modify seasoning till the warmth is to your liking. Add extra cholula at this level, relying in your choice. Sprinkle in cilantro and stir to combine all through.
Serving: When it’s time to serve, I switch the dip to a serving bowl. Then I crumble cotija cheese excessive and sprinkle with extra cilantro. You’ll need to serve this heat with loads of tortilla chips for scooping.
Skilled Tip
I’m going to offer you my favourite tip for slicing corn off the cob. Don’t stand the cob on edge, don’t stability it on a bowl or a bundt pan. I did these issues for years, the strategies are okay, however that is a lot easier and kernels don’t fly in every single place. Lay the corn cob flat on the reducing board and simply slice the kernels off with the cob resting on its aspect. The entire job goes quicker, cleaner, and the kernels keep put. (Watch the video within the recipe card to see simply how EASY it truly is!)
Balancing the Consistency – In case your dip appears too thick after including all of the elements, you may add a bit extra rooster inventory to stability it out. If it appears too skinny, including just a little extra mayo will work properly.
Letting Flavors Meld – When you’ve combined all the pieces collectively within the skillet, I like to recommend ready 5-10 minutes earlier than serving. It’s an non-obligatory step, however this enables extra time for the flavors to meld, yielding a extra constant style in every chunk.
Reheat Slowly – When you’ve saved leftover dip within the fridge, you’re going to need to reheat this very slowly. When you overheat it within the microwave, you’ll break the sauce and it’ll separate. I like to recommend simply 30 seconds or so and ensuring you don’t let it come to something like a simmer. For a bigger quantity, I take advantage of a saucepan and low warmth on the range.
Serving Solutions
Along with scooping it up with tortilla chips, anytime I’m making Pork Carnitas this dip is on the menu. My boys like to pile it on their Carnitas Street Tacos too.
And for a snack night time? Nothing pairs higher with a heat skillet of elote dip and a pile of tortilla chips than a few Spicy Watermelon Margaritas.
Make Forward & Storage
Make Forward: Sure, this recipe might be made upfront. It’s going to maintain effectively within the fridge for 3-5 days. (Assuming your loved ones doesn’t discover it too rapidly and devour all of it on day one.)
Tips on how to Retailer: I retailer this dip in an hermetic container within the fridge.
Tips on how to Reheat: If I’m reheating a person portion, I’ll heat the dip slowly in a microwave-safe dish within the microwave. This implies utilizing 50% energy, stirring each 30 seconds or so. Take care to not overheat the dip and break the mayonnaise-based sauce. If I’m reheating a bigger batch, I’ll heat the dip in a skillet on the stovetop over low warmth.
Extra Avenue Corn Impressed Recipes
Incessantly Requested Questions
The corn might be roasted on the grill or within the oven. The important thing right here is to maintain it within the husk. You aren’t in search of crisp blackened items of corn, however juicy, steamed bites loaded with taste.
The warmth on this recipe may be very delicate. When you take pleasure in extra spicy warmth in your meals, improve the recent sauce and chili powder nevertheless a lot you want. I’ve as a lot as or tripled it up to now and it nonetheless stays pretty delicate with a touch of warmth.
The corn ought to odor mildly candy. When you pierce a kernel with a fork, it needs to be juicy and tender. There could also be delicate golden and/or browned spots, particularly close to the stem.
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Preheat the oven to 350°F. Place the corn, nonetheless within the husk, on a sheet pan. Roast for about half-hour. Take away from the oven and put aside till it’s cool sufficient to deal with.
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Take away the husks after which slice the corn kernels from the cobs. Mix the mayonnaise, rooster inventory, scorching sauce, lime juice, sugar, salt, and pepper in a big saucepan or skillet.
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Add the corn to the saucepan and set the warmth to medium. Heat all the pieces by way of, stirring often. Add the chili powder and modify to style.
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Switch the corn right into a serving bowl and sprinkle with cheese and cilantro. Serve heat with loads of tortilla chips for scooping.
The warmth on this recipe may be very delicate. When you take pleasure in extra spicy warmth in your meals, improve the recent sauce and chili powder nevertheless a lot you want. I’ve as a lot as doubled it up to now and it nonetheless stays a reasonably delicate dish with a touch of warmth.
Energy: 267 kcal | Carbohydrates: 14 g | Protein: 3 g | Fats: 22 g | Saturated Fats: 4 g | Ldl cholesterol: 16 mg | Sodium: 607 mg | Potassium: 201 mg | Fiber: 1 g | Sugar: 5 g | Vitamin A: 190 IU | Vitamin C: 7.8 mg | Calcium: 27 mg | Iron: 0.5 mg
Diet info is routinely calculated, so ought to solely be used as an approximation.
{initially revealed 9/15/14 – recipe notes and pictures up to date 6/3/26}
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