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
Units
Scale
- 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.