Elote a.k.a. Hot Mexican Corn Dip is made with roasted corn in a creamy spicy sauce, everything we love about Mexican Street Corn in a fabulous scoopable Mexican Street Corn Dip. Make it as mild or spicy as you like!
Prep Time15 minutesmins
Cook Time35 minutesmins
Total Time50 minutesmins
Course: Snack
Cuisine: Mexican
Servings: 8servings
Calories: 267kcal
Ingredients
6ears of corn
1cupmayonnaiseor 1/2 cup mayonnaise plus 1/2 cup sour cream
1/4cupchicken stock
1 1/2tablespoonsCholula hot sauce
2 1/2tablespoonsfresh lime juiceabout the juice of 1 large lime
1teaspoonsugar
1teaspoonkosher salt
1teaspoonfresh ground pepper
1/4teaspoonground red chili powderadjust to taste
2tablespoonschopped fresh cilantrofor topping
1/4cupfreshly grated or crumbled Cotija cheese
Tortilla chipsfor scooping
Instructions
GRILLING DIRECTIONS: Roast the corn, still in the husks, over medium high heat, until the husks are well-charred, about 5 minutes.
OVEN DIRECTIONS: Roast the corn, still in the husks, in a 350°F oven for 30 minutes.
Set the roasted corn aside until it is cool enough to handle. Remove the corn kernels from the cobs. Combine the mayonnaise, chicken stock, hot sauce, lime juice, sugar, salt, and pepper in a large saucepan or skillet.
Add the corn to the saucepan and set the heat to medium. Warm everything through, stirring occasionally. Add the chili powder and adjust to taste.
Transfer the corn into a serving bowl and sprinkle with cheese and cilantro. Serve with plenty of tortilla chips for scooping. Enjoy!
Notes
The corn can be roasted on the grill or in the oven. The key here is to keep it in the husk. You aren't looking for crisp blackened pieces of corn, but juicy, steamed bites loaded with flavor. The heat in this recipe is very mild. If you enjoy more spicy heat in your food, increase the hot sauce and chili powder however much you like. I've as much as doubled it in the past and it still remains a fairly mild dish with a hint of heat.