I feel like elote is one of those things that you probably have heard of and may have never tried for one reason or another, but once you do… you quickly become obsessed with it. This creamy, spicy Mexican street corn dip is a nod to everything we love about elote. The flavor, the texture, the little kick of heat and citrus. It’s all there and you are going to love it.
Let’s get started…
First, let’s discuss the corn.
Traditionally, elote is made with white field corn that is boiled until just tender, but I prefer blistered sweet corn for this dip.
Now if fresh corn is not available when you want to make this dip, you have plenty of options. You can thaw frozen corn cobs and roast them in the oven, you can thaw frozen corn and blister them in a hot skillet or you could even just add thawed corn or canned corn into the dip with out blistering.
Blistering the corn adds a great flavor, but if you don’t have the time or the motivation to do it, just add your thawed or canned corn and this dip will be even easier to whip up.
In an oven safe skillet, sauté your diced yellow onion over medium heat until is begins to soften then add 2 cloves of finely minced garlic and cook for another 60 seconds or so.
Reduce the heat to medium low and add 4 ounces of cream cheese, 1/2 cup of Mexican crema or sour cream and 1/2 cup of mayonnaise and stir until fully melted.
Stir in a teaspoon of fresh lime zest, 2 tablespoons of fresh lime juice, 2 tablespoons of finely minced pickled jalapeños, 1/2 teaspoon of sea salt, 1/2 teaspoon of chili powder, 1/2 teaspoon of cumin and a pinch of black pepper.
Stir in most of the corn until it is completely combined with the sauce. I like to reserve some of the blistered corn to top the dip with before serving, but this is totally optional!
Bake the dip in a 350 degree oven uncovered for about 15 minutes or until it is nice and bubbly.
Top the dip with the corn you reserved along with some crumbled cojita and a dusting of tajin.
This dip is such a simple combination of basic ingredients, but it is absolutely packed with the most warm, spicy and exciting flavors. It’s tangy from the lime juice and zest, it has a little kick of heat from the pickled jalapeños and chili powder and it is perfectly creamy.
If you are looking for the perfect dip to serve during the big game, enjoy during game night or have on hand at a barbecue then this is it. You can make it year round and it can be enjoyed anywhere from piping hot to room temperature.
The only issue with this dip is that once you bring it to a get together, you are pretty much guaranteed to have it requested for any future events… but, thats not a bad thing right? An easy dip that you know everyone will love. Now I call that stress free entertaining…
Elote Mexican Street Corn Dip
Ingredients
- 6 ears of fresh corn, shucked and cleaned
- olive oil
- 1 medium yellow onion, diced
- 2 cloves of garlic, finely minced
- 4 ounces of cream cheese
- 1/2 cup of Mexican crema or sour cream
- 1/2 cup of mayonnaise
- 1 teaspoon of fresh lime zest
- 2 tablespoons of fresh lime juice
- 2 tablespoons of pickled jalapeńos, finely minced
- 1/2 teaspoon of sea salt
- 1/2 teaspoon of chili powder
- 1/2 teaspoon of cumin
- a pinch of black pepper
- 1/4 cup of cojita, crumbled (for garnishing)
- tajin (for garnishing)
Instructions
- Turn your ovens high broiler on
- Clean the ears, brush them with olive oil and place onto a baking sheet
- Broil the corn, rotating occasionally until all sides are slightly blistered
- Remove the corn and allow it to cool
- Preheat your oven to 350°
- Place an oven safe skillet over medium heat, add a tablespoon of olive oil and the diced yellow onion
- Sauté the onion until softened, add the finely minced garlic and cook for another 60 seconds or so
- Reduce the heat to low and add 4 ounces of cream cheese, 1/2 cup of Mexican crema or sour cream and 1/2 cup of mayonnaise and stir until completely melted and combined
- Transfer the skillet off of the heat and stir in 1 teaspoon of fresh lime zest, 2 tablespoons of fresh lime juice, 2 tablespoons of finely minced pickled jalapeños, 1/2 teaspoon of sea salt, 1/2 teaspoon of chili powder, 1/2 teaspoon of cumin and a pinch of black pepper
- Slice the kernels off the blistered corn cobs and add most of them into the skillet (reserve some for garnishing)
- Mix the dip until the corn is evenly distributed and then bake in a 350° oven for about 15 minutes or until bubbly
- Garnish with the remaining blustered corn, crumbled cojita and tajin
- Enjoy warm or at room temperature with chips
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