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Elote – Mexican Street Corn Dip

  • Author: TKWAdmin
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30
  • Category: Dip, Mexican, Vegetables
  • Method: Grill, Stove
  • Cuisine: mexican, dip

This Elote (Mexican Street Corn) is truly the best dip ever. Grilled corn mixed with a luscious creamy spicy mixture, spices, fresh cilantro and Cotija cheese!

 

Elote Mexican Street Corn Dip
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Ingredients

  • 6 cups fresh corn kernels off the cob (or can use flash frozen kernels) – about 6 ears
  • 1/21 whole jalapeno, seeded, membrane removed and minced (go with you heat preference) *If grilling, leave whole first. If sautéing, de-seed and mince.
  • 23 Tbl butter (unsalted) or olive oil
  • 1 tsp kosher salt, divided
  • 3/4 tsp black pepper, divided
  • 1/3 cup mayo
  • 3/4 cup Mexican crema or sour cream (full fat), can also use queso fresco
  • 1 1/2 Tbl fresh lime juice
  • 1 tsp chili powder
  • 1/41/2 tsp cayenne *go with your heat preference
  • 1/4cup chopped cilantro (reserve a tsp or so for garnish)
  • 3/41 cup crumbled Cotija cheese (reserve a Tbl or so for garnish)
  • 1/2 cup shredded Manchego *optional if you want a gooey cheesier dip

Instructions

Grilling the corn & jalapeno

  1. Shuck the corn, coat each ear with some oil/butter and grill for about 2-3 minutes turning. Remove from the grill and, when cool enough to touch, cut the kernels off the cob. If you don’t have a grill you can sauté it.
  2. While the corn is grilling, place the jalapeno on the grill and grill for a few minutes or until it’s warmed through and has some grill marks. Remove from the grill and, when cool enough to touch, deseed, remove the membrane and mince however much you like.

Sautéing the corn

  1. Remove the kernels from the cob or use thawed flash-frozen corn. Place a large pan (cast iron or stainless steel – do not use non-stick) with 1-2 Tbl of butter/oil in the pan over medium heat. Place the kernels and minced jalapenos in the pan. Cook for about 8 minutes, stirring occasionally. Add 1/2 tsp of salt and a pinch of pepper, stir and continue cooking until cooked through and some browning occurs. ~10-12 minutes. Remove from the stove. You can leave the corn in the pan if adding Manchego or transfer it to a mixing bowl if not.

Make the Sauce

  1. In a bowl, whisk together the mayo, crema, lime juice, chili powder, cayenne, rest of the salt, rest of the pepper and cilantro. Whisk until combined.

With Manchego

  1. Place the pan of corn back on the stove over medium heat. To that add the sauce, Cotija and Manchego. Mix until well combined and cook for a few minutes or until the cheese just starts to melt. Taste for seasoning, adjust accordingly. Transfer to a serving bowl, garnish with the reserved cilantro, Cotija and serve with chips.

Without Manchego

  1. To the bowl of corn, add the sauce and Cotija. Mix well to combine. Taste for seasoning, adjust accordingly. Transfer to a serving bowl, garnish with the reserved cilantro, Cotija and serve with chips.
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