Elote Recipe Off The Cob (Elote Corn Dip!)

I made this flavorful recipe initially for the adults at a party and it was a huge hit. This recipe is a new family favorite my new favorite thing! I was expecting the kids to mostly hang out by the homemade salsa but was surprised how many of them enjoyed this recipe too.

Honestly for the next couple of days? We were enjoying this elote with chips or a spoon as mexican street corn salad,or a spoon, and over delicious tacos. You have a few different ways you can enjoy this perfect side dish or appetizer!

• Delicious Appetizer, Snack Or Dip- This corn dip is a welcome dip at any party, BBQ, Mexican dinner, or just as a topping to your favorite Mexican recipes.
• Serve Warm Or Cold- This dish is totally versatile enough to have as a hot dip, but also delicious served as a cold dip or even as a salad on the side.
• Fresh OR Frozen- While I love using fresh sweet corn in this recipe, it's pretty convenient you can keep frozen corn on hand to make this dish!

For The Dip

• 2 tablespoons oil avocado oil, olive oil or vegetable oil
• 20 ounces corn about 2 ½ cups, frozen corn kernels, fresh that has been cut off the corn cobs, or canned drained
• ¼ cup onion diced, about ½ small onion, red onion is also delicious
• 2 minced garlic cloves
• ½ teaspoon paprika
• 1 teaspoon cumin ground
• 1 teaspoon chile powder
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 cup tomatoes diced, I used cherry
• ½ jalapeno diced and deseeded- can also use pickled jalapenos
• ½ cup cilantro, fresh chopped, optional
• ⅔ cup cotija cheese

For The Sauce

• 6 tablespoons sour cream
• 4 tablespoons mayonnaise
• 2 medium limes about 3-4 tablespoons lime juice
• ½ teaspoon garlic powder
• ½ teaspoon paprika

This recipe does have some flexibility in it which is the best part! Here are a few ingredients that are easy to substitute in this dish.

• Cotija Cheese- This is sometimes the trickiest ingredient to find on the list depending on where you live. Parmesan cheese, romano cheese, queso fresco or even crumbled feta cheese can also substitute while still adding that saltiness to this elote dip.
• Fresh Jalapeno- Try dicing pickled jalapeno instead of fresh. Dice up a few slices, start with ⅛ cup of slices. Green chillis (mild or spicy) can also be easily diced and substituted in this dish.
• Cilantro- If you're not a fan of cilantro, this can be left out of the dish
• Fresh Garlic- If you don't have fresh garlic, you can substitute ¼ teaspoon of garlic powder for each clove or ½ teaspoon total. You can also substitute ½ teaspoon of jarred minced garlic for each clove, or 1 teaspoon total.
• Mayonnaise and Sour Cream- While I prefer the recipe with a mix of mayo and sour cream, you can substitute either in this recipe for the other. (mayo for sour cream or sour cream for mayo.) You can also easily substitute plain greek yogurt for the mayo or the sour cream, or Mexican crema for an even more authentic flavor into the mayonnaise mixture.

• Place a large skillet over medium-high heat. Add oil and allow it to heat.
• Place the corn in the pan and stir for 5 minutes until it begins to warm. Add the onion and garlic and cook for an additional 2-3 minutes.

• Add ½ teaspoon paprika, cumin, chile powder, salt and pepper to the corn and stir. Continue to heat for an additional 5-7 minutes or until warm all the way through.
• Add the tomatoes, diced jalapeno, half of the cilantro, and half of the cotija cheese to the skillet. Stir well for 1-2 minutes.

• In a small bowl add sour cream, mayonnaise, lime juice, ½ teaspoon garlic powder and ½ teaspoon paprika.

• Add the sauce skillet and mix until evenly coated. Warm through for 1-2 minutes.
• Serve warm with optional chips, or you can chill it in the fridge before serving. Top with the remaining half of the cotija cheese and fresh cilantro right before serving.

Store leftover dip in an airtight container in the refrigerator. Expect leftovers will last for about 4-5 days, though it will taste most fresh if eaten within three days.

I recommend making this up to 24 hours in advance for the freshest taste if bringing this to a party.

Reheat on the stovetop or in the microwave, heating slowly and stirring as needed. This dip can also be enjoyed cold.

In Mexico elote means "an ear of corn." This dip is a replication and interpretation of the popular street-style corn that is sold by street vendors in Mexico. This version is not an authentically Mexican, recipe but is a twist on the classic flavors used in that recipe.

Yes, you can totally use a "Mexicorn" (usually Green Giant brand) southwest corn blend or a fiesta corn-style vegetable blend in this dish. These blends typically include corn and some kind of bell pepper, they may also include onion or other vegetables. Sometimes they also include black beans which while not traditional would also taste delicious in this dish and can be included.

While fresh corn cut from the cob or frozen corn will taste more fresh, canned corn can be used in this recipe. Make sure to drain canned corn well before adding it to the recipe. I recommend using no sodium or lower sodium version of canned corn if possible.

• Crispier- This recipe can be cooked in cast iron, and does always seem to add just a little bit of extra flavor and crispiness to the corn when I do, delicious!
• Spicier- If you prefer this dip even spicier, a dash of hot sauce is the best way to bring up the heat quickly and easily. You can also add hot sauce straight on your plate.
• Creamier- To give this recipe an extra creamy sauce, double the sauce ingredients!

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