Mexican Street Corn Elote Dip
My number one most requested party appetizer is this Mexican Street Corn Elote Dip! Loaded with spices, cotija cheese, cilantro + elote seasoning- you have to make this for your next BBQ!
Ingredients
- 6 ears of fresh corn
- 1 large or two small jalapenos
- 1 tbsp fresh grated or minced garlic
- ½ cup mayo + more to taste
- ¼ cup sour cream
- ¼ cup chopped cilantro
- 1 ½ tbsp elote seasoning I use the one from Trader Joes, but check the homemade recipe above
- 2 tbsp lime juice
- ½ cup cotija cheese
Let's Make It
- Start by boiling your fresh corn for 10 minutes.
- After the corn has boiled for 10 minutes, I like to char it on the grill or in a pan to get the brown crispy edges, usually about 10 minutes on the grill over a medium heat. This adds so much flavor to the dip!
- After the corn is done, you want to let it cool down completely before making the dip. I like to do this step pretty early on and let it cool in the fridge for at least an hour.I know this adds an extra step, but it taste so much better with fresh corn. You can use frozen corn, I would suggest using white corn over yellow and I would skip the grilling process.
- In the meantime chop up the jalapeno and grate the garlic. Over medium heat, add 1 tsp of oil to a pan and cook the jalapenos for 2-3 minutes before adding in the garlic, cook for another 2 minutes.
- Once the corn is cooled down, slice the corn off of the husk and into a large bowl.
- Add the mayo, sour cream, seasoning, ½ of the cilanto and lime juice to the corn and toss to combine.
- Fold the cotija cheese into the corn mixture.
- Top with extra cheese, a little more seasoning for color and cilantro.
- Cover and place in the fridge for at least 2 hours or overnight.
- Serve this dip with your favorite tortilla chips and ENJOY!!