Elote Dip – Barefeet In The Kitchen

Elote Dip (a.ok.a. Sizzling Mexican Corn Dip) is the whole lot we love about Mexican avenue corn in a superb scoopable dip. It’s made with roasted corn in a creamy sauce of spicy mayonnaise, lime, and cotija cheese. Whether or not you eat it with a spoon or dip into it with tortilla chips, it is a snack that everybody loves.

As quickly as recent corn is out there annually, this is among the first meals to make. (Together with this street corn pasta salad!) In Mexico, corn is roasted over an open grill then slathered with mayo, bitter cream and typically butter and cheese, sprinkled with loads of spices, and drizzled with recent lime juice. It’s offered from stands and avenue carts on the cob or typically off the cob in small cups.

Biting into an ear of corn with evenly charred candy corn kernels lined in chile powder and tangy lime is an expertise everybody must have. Elote is a deal with that I can’t resist any time it’s on a menu.

Elote Dip

This recipe is the creation of Chef Jeff Smedstad, the chef-owner at Elote Cafe in Sedona, AZ. On a weekend getaway in Sedona many years ago, my first taste of this corn dip had me purchasing a copy of Chef Jeff’s cookbook.

My friend Augusta and I wound up going back to Elote Cafe the very next night because we couldn’t stop talking about the Elote Dip!

We spent our weekend in Sedona hiking, wandering, and eating (of course!), and this simple dish was the food highlight of our trip.

Once I got home, I made this three times and ate it for lunch almost every day for a while. I may have even texted three friends and my sister just to rave about this corn dip after we tasted it.

Ingredients and Substitutions

The Corn – Almost as soon as I walked through the front door after our weekend in Sedona, I made the elote recipe using frozen corn. It was really tasty, but it wasn’t quite the same. I recommend using fresh corn for the best result!

Mayo – For this recipe, you can use just mayonnaise for the traditional recipe, or a mix of mayo and sour cream for something slightly lighter.

Chicken Stock – Chicken stock adds a savory flavor to this dish while helping balance out the consistency.

Hot Sauce – Cholula is my go-to hot sauce for making mildly spicy dips the whole family’s sure to love. But, whatever chili-based sauce you have on hand will work in a pinch.

Sugar – Adding a touch of sweetness with some sugar helps flesh out the flavors in this dip.

Cheese – Freshly grated or crumbled Cotija cheese adds a sharp, savory note that won’t melt into the dip easily and get lost.

Lime Juice – Taking the time to use freshly squeezed lime juice makes a big difference in the end result. Trust me, it’s worth the extra minute of effort.

Red Chili Powder – Red chili powder adds a mild, refreshing spicy kick to the dip. My boys and I can’t get enough of it.

Salt & Pepper – Adding a pinch of kosher salt and freshly ground black pepper is a great way to bring out the flavors of nearly any recipe. (And I challenge you to find a recipe here that doesn’t include one or the other.)

Cilantro – You’ll love the light, refreshing flavor of cilantro here. This is not optional, though if you truly hate cilantro, I will allow that parsley is an acceptable substitute.

Tortilla Chips – If you’re going to make a dip, you’ve got to have something to scoop it with! Tortilla chips are the option here.

The best way to Make Elote Dip

Preheating the Oven: To start out, preheat the oven to 350°F.

Roasting the Corn: I place the corn, nonetheless within the husk, on a sheet pan. Then, I roast for about half-hour. Take away from the oven and put aside till it’s cool sufficient to deal with.

Shucking the Corn: As soon as the corn has cooled, you’ll need to take away the husks and slice the corn kernels from the cobs. (The roasted corn will just about slide out of the husks, and the silks gained’t follow it the best way they do when it’s uncooked.)

Mixing the Dip Elements: Add the mayonnaise, rooster inventory, sizzling sauce, lime juice, sugar, salt, and pepper to a big saucepan or skillet on the stovetop. Then, stir to mix.

Cooking: After the components have been combined, I add the corn to the saucepan and set the warmth to medium. Stir sometimes till the whole lot is heat.

Adjusting the Warmth: I add the chili powder at this stage. Style and modify seasoning till the warmth is to your liking. Add extra cholula at this level, relying in your choice. Sprinkle in cilantro and stir to combine all through.

Serving: When it’s time to serve, I switch the dip to a serving bowl. Then I crumble cotija cheese excessive and sprinkle with further cilantro. You’ll need to serve this heat with loads of tortilla chips for scooping.

Serving Strategies

Along with scooping it up with tortilla chips, anytime I’m making Pork Carnitas this dip is on the menu. My boys like to pile it on their Carnitas Street Tacos too.

And for a snack night time? Nothing pairs higher with a heat skillet of elote dip and a pile of tortilla chips than a few Spicy Watermelon Margaritas.

Make Forward & Storage

Make Forward: Sure, this recipe might be made prematurely. It should maintain properly within the fridge for 3-5 days. (Assuming your loved ones doesn’t discover it too shortly and devour all of it on day one.)

The best way to Retailer: I retailer this dip in an hermetic container within the fridge.

The best way to Reheat: If I’m reheating a person portion, I’ll heat the dip slowly in a microwave-safe dish within the microwave. This implies utilizing 50% energy, stirring each 30 seconds or so. Take care to not overheat the dip and break the mayonnaise-based sauce. If I’m reheating a bigger batch, I’ll heat the dip in a skillet on the stovetop over low warmth.

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Regularly Requested Questions

{initially revealed 9/15/14 – recipe notes and photographs up to date 6/3/26}