Elote Dip Recipe

what is elote?

Technically speaking, elote is an ear of corn, and elotes are ears of corn. However, the name ‘elote’ has become associated with a traditional Mexican street corn that is seasoned and grilled with spicy and creamy garlic, chili, and Cotija cheese sauce. A lime wedge is typically served with the elotes so that you can squeeze lime juice over your elote before you tuck in. It’s that perfect combination of creamy, salty, sweet, tangy, nutty, and cheesy…all at once!

what is tajin

Tajin is a Mexican spice blend of chili, lime, and salt. It was introduced to U.S. markets in the ’90s and is used primarily to spice fruit and vegetables. That being said, it is pretty darned good on the rim of a Margarita!

If you don’t have Tajin, you can make it by mixing one tablespoon of chili powder with one-half a teaspoon each of lime zest and salt. Because of the moisture from the lime zest, you need to use this mixture immediately and won’t be able to store it.

fresh or frozen corn

I’ve made this recipe using both fresh corn that I cut from the cob and frozen whole kernel corn. I’m always partial to the flavor and texture of fresh vegetables, but I think you might be hard-pressed to tell the difference, especially once the corn is browned and flavored with all the rest of the seasoning.

If you do use frozen corn, just ensure to drain off any liquid that may have accumulated in the bag before you sautee it.

how do you serve elote dip?

You can serve this dip right from the stove while still warm or at room temperature. However, if you do serve it at room temperature, refrigerate it after two hours because of the dairy it contains. Use tortilla chips as dippers for this yummy corn dip.

storing this elote dip

I’ve stored this corn dip in my refrigerator for six days, and it was still delicious. Before serving, I rewarmed the dip for one minute at 40% power in the microwave.

how to make elote dip

Making elote dip is really pretty easy. Cutting the corn from the cob and dicing the jalapeño are the hardest elements, as those are both pretty easy. Just remember to use rubber gloves when dicing jalapeño peppers.