Mexican Street Corn Dip

4.84 from 12 votes

Our much loved Elote 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

Cook Time35

Total Time50

Course: Snack

Cuisine: Mexican

Servings: servings

Author: Mary Younkin

Ingredients

6 ears of corn
1 cup mayonnaise or ½ cup mayonnaise, plus ½ cup sour cream
¼ cup chicken stock
1½ tablespoons Cholula hot sauce
2½ tablespoons fresh lime juice about the juice of 1 large lime
1 teaspoon sugar
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
¼ teaspoon ground red chili powder adjust to taste
2 tablespoons chopped fresh cilantro for topping
¼ cup freshly grated or crumbled Cotija cheese
tortilla chips for serving

Instructions

Preheat the oven to 350°F. Place the corn, still in the husk, on a sheet pan. Roast for about 30 minutes. Remove from the oven and set aside until it is cool enough to handle.
Remove the husks and then slice 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 warm with plenty of tortilla chips for scooping.

Video

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.

Nutrition