There’s something about the rich, creamy texture of a good dip that just makes gatherings feel complete, don’t you think? Elote dip, with its delightful balance of spice and sweetness, is like a cozy sweater for your taste buds. It reminds me of summer nights spent by the grill, yet it’s perfect for any season—much like the unexpected joy of discovering a new favorite song on a long drive.
Steps
- Melt butter or olive oil in a large sauté pan over medium-high heat. Add the corn and cook for about 10 minutes, stirring occasionally, until it becomes golden and caramelized. Add minced garlic and sauté for an additional 2 minutes until fragrant.
- Transfer the cooked corn to a large mixing bowl. Add finely chopped jalapeño, red onion, crumbled cotija cheese or queso fresco, chopped fresh cilantro, Greek yogurt or mayo, chili powder, and lime juice to the bowl.
- Stir all the ingredients together until well combined. Taste the mixture and adjust seasonings with salt, pepper, or additional ingredients like more lime juice or jalapeños, according to your preference.
- Serve the dip immediately with tortilla chips or other dippers of your choice. Alternatively, refrigerate it in a sealed container for up to five days for future enjoyment.
Ingredients
- 1 tablespoon butter or olive oil
- 1 pound (approximately 3.5 cups) whole kernel corn (can be fresh, frozen, or canned)
- 2 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped
- 1/4 cup finely chopped red onion
- 1/4 cup crumbled cotija cheese or queso fresco
- 3 tablespoons finely chopped fresh cilantro
- 3 tablespoons Greek yogurt (or mayonnaise)
- 1/2 teaspoon chili powder
- Juice of 1 lime
- Kosher salt and freshly ground black pepper to taste
FAQ
- What is Elote?
- Elote refers to “corn on the cob” in Spanish. It’s commonly known as Mexican street corn, traditionally grilled and coated with a blend of mayonnaise, cotija cheese, chili, garlic, and cilantro, often served with a lime wedge.
- Can Elote Dip be made in advance?
- Yes, you can prepare Elote Dip ahead of time. It keeps well in the refrigerator for up to five days when stored in a sealed container. However, it does not freeze well.
- What are the main ingredients in Elote Dip?
- Elote Dip includes whole-kernel corn, crumbled cotija cheese or queso fresco, optional red onion and jalapeño, Greek yogurt or mayo, fresh cilantro, garlic, lime, and chili powder.
- Is it necessary to pan-roast the corn for Elote Dip?
- Pan-roasting the corn is optional but recommended. It enhances the flavor by caramelizing the edges, adding a delicious depth to the dip.
- How can Elote Dip be served?
- Elote Dip is versatile and can be served hot or cold, as a dip, taco topping, or even as a side dish. It can be repurposed in various ways throughout the week.
Tips
- Pan-Roasting Corn: Take the extra step to pan-roast your corn. It adds a rich, caramelized flavor that enhances the overall taste of the dip.
- Ingredient Customization: Feel free to adjust the quantities of ingredients like lime juice, Greek yogurt, and jalapeño to suit your taste preferences. This allows you to control the tanginess, creaminess, and spiciness of the dip.
- Serving Suggestions: This dip can be served hot or cold and is versatile enough to be used as a topping or a standalone dish. Make a large batch and enjoy it in different ways throughout the week.
- Storage Tip: While elote dip does not freeze well, it can be stored in a sealed container in the refrigerator for up to five days, allowing you to prepare it in advance or enjoy leftovers.
Equipment
- Sauté pan (if they don’t have a large one for pan-roasting the corn)
- Mixing bowl (a large one for combining all ingredients)
- Garlic press (for mincing garlic, if not done by hand)
- Citrus juicer (for easily juicing the lime)
- Chef’s knife (for chopping ingredients like garlic, jalapeño, and red onion, if a quality knife is not already available)
