Quick-Grilled Elote Dip with Cotija Cheese
Warning: This smokey Elote Dip will have you rolling out the grill several times a week! It’s an addicting dip-able version of the popular Mexican street corn, made with cotija cheese, mayo, fresh herbs, lime juice, and a little bit of spice. Served with warm tortilla chips or inside of tacos, this corn recipe is the perfect summer side.
My recipes don’t usually come with a warning, but you will likely end up using your grill several times a week for this elote corn dip. It’s that good!
There’s something super special about grilled corn on the cob as is. It has me reminscing on summers spent with family.
But tossed with a butter, mayo chili sauce and topped with cotija cheese, cilantro, and green onions, it’s a new level of drool-worthy.
I highly recommend serving this grilled elote corn dip alongside warm tortilla chips or in a tortilla with grilled steak or Pollo Asado.
The Grocery List
Here’s everything you’ll need:
How To Make It
Serving Tip: Set aside some extra herbs, cotija cheese, and chili powder to sprinkle over the finished dip.
Don’t Skip the Grill
I’m not here to tell you what to do but I must say it one more time: grilling the corn will result in a superior corn dip. I don’t make the rules!
The grill results in that beautiful charred taste and color that adds depth of flavor to this elote dip recipe, making it feel like you’re on the streets of Mexico (or California) eating the real deal.
If you need a shortcut or you don’t have access to a grill, you can mimic this flavor by searing the corn in a cast iron pan over medium high as you would on a grill.
More Dips We Love
This corn dip is an awesome one to serve alongside other BBQ favorites. Here are some ideas:
Buen provecho,
Elote Dip
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Appetizer, Side Dish, Snack
- Method: Grilled
- Cuisine: Mexican, Latin
- Diet: Vegetarian
Description
Warning: This smokey Elote Dip will have you rolling out the grill several times a week! It’s an addicting dip-able version of the popular Mexican street corn, made with cotija cheese, mayo, fresh herbs, lime juice, and a little bit of spice. Served with warm tortilla chips or inside of tacos, this corn recipe is the perfect summer side.
Ingredients
- 5 ears of corn, shucked
- 2 tbsp butter
- 2 cloves garlic, minced
- 1/4 cup mayonnaise
- 1 tsp chili powder or tajin
- 1/8 tsp cayenne (optional)
- 1 jalapeno, minced with seeds removed
- 1 tbsp lime juice, freshly squeezed
- 2 tbsp fresh cilantro and/or green onions, minced
- 1/2 cup cotija cheese, crumbled
Instructions
- Grill the corn.* Prep the grill to 350°F and grease before adding the shucked corn. Rotate every few minutes until there are grill mark all around.
- Prep the sauce. While the corn grills, add the butter and garlic to a grill safe bowl or small cast iron pan. Add to the grill and allow the two to melt together before removing from the grill.
- Cut the corn and toss with remaining ingredients. Cut the corn off the cob and add to a salad bowl with the melted butter and garlic. Add the mayo, chili powder, cayenne, minced jalapeño, lime juice, minced herbs, and cotija.
- Garnish and enjoy. Fold everything together gently with a spatula until evenly combined. Add salt to taste and serve garnished with an additional sprinkle of fresh herbs and crumbled cotija cheese. Enjoy!
Notes
*Skipping the grill: If you don’t a have a grill, cook shucked corn in a cast iron pan over medium high heat, turning regularly until it develops grill marks all around.