Description
Elote, also known as Hot Mexican Corn Dip, is a flavorful and creamy dip featuring roasted corn kernels mixed in a spicy, tangy sauce with mayonnaise, lime juice, and Cholula hot sauce. This dish captures the essence of Mexican street corn in a scoopable form, topped with crumbly Cotija cheese and fresh cilantro, perfect for serving with tortilla chips.
Ingredients
Scale
Corn
- 6 ears of corn
Dip Sauce
- 1 cup mayonnaise (or 1/2 cup mayonnaise plus 1/2 cup sour cream)
- 1/4 cup chicken stock
- 1 1/2 tablespoons Cholula hot sauce
- 2 1/2 tablespoons fresh lime juice (about the juice of 1 large lime)
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- 1/4 teaspoon ground red chili powder (adjust to taste)
Toppings & Serving
- 2 tablespoons chopped fresh cilantro
- 1/4 cup freshly grated or crumbled Cotija cheese
- Tortilla chips (for scooping)
Instructions
- Roast the Corn: Preheat your grill to medium-high heat. Roast the corn ears in their husks over the grill until the husks are well-charred, which will take about 5 minutes. Alternatively, preheat the oven to 350°F (175°C) and roast the corn in the husks for 30 minutes. This step imparts a smoky flavor reminiscent of traditional Mexican street corn.
- Prepare the Corn Kernels: Allow the roasted corn to cool enough to handle. Once cooled, carefully remove the husks and cut the kernels off the cobs using a sharp knife. Set the kernels aside.
- Combine the Sauce Ingredients: In a large saucepan or skillet, combine the mayonnaise (or mayonnaise and sour cream), chicken stock, Cholula hot sauce, fresh lime juice, sugar, kosher salt, and fresh ground pepper. Stir well to blend all the flavors together.
- Warm the Corn in Sauce: Add the roasted corn kernels to the saucepan with the sauce mixture. Set the heat to medium and gently warm the mixture, stirring occasionally to prevent sticking and to ensure even heating. This usually takes a few minutes.
- Add Chili Powder and Adjust Seasoning: Stir in the ground red chili powder, adjusting the amount to your personal spice preference. Taste and modify seasoning as desired.
- Serve: Transfer the warm corn dip to a serving bowl. Generously sprinkle the top with freshly grated or crumbled Cotija cheese and chopped cilantro. Serve immediately with tortilla chips for scooping and enjoying the delicious creamy, spicy corn dip.
Notes
- Elote Hot Mexican Corn Dip is a smoky, creamy, and spicy dish that perfectly replicates the flavors of Mexican street corn in an easy-to-share dip.
- You can adjust the spice level by modifying the amount of Cholula hot sauce and chili powder.
- Using fresh corn and properly charred husks gives the best authentic flavor.
- For a vegetarian version, substitute chicken stock with vegetable stock.
- Serve this dip warm for the best texture and flavor experience.
Nutrition
- Serving Size: 1 serving
- Calories: 267 kcal
- Sugar: 5 g
- Sodium: 607 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 16 mg
