Elote {Hot Mexican Corn Dip}

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5 from 6 votes

Recipe slightly adapted from and with thanks to The Elote Cafe Cookbook

Prep Time15 mins

Cook Time35 mins

Total Time50 mins

Course: Snack

Cuisine: Mexican

Keyword: elote (hot mexican corn dip)

Servings: servings

Calories: 267kcal

Ingredients

6 ears of corn
1 cup mayonnaise or 1/2 cup mayonnaise plus 1/2 cup sour cream
1/4 cup chicken stock
1 1/2 tablespoons Cholula hot sauce
2 1/2 tablespoons fresh lime juice about the juice of 1 large lime
1 teaspoon sugar
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
1/4 teaspoon ground red chili powder adjust to taste
2 tablespoons chopped fresh cilantro for topping
1/4 cup freshly grated or crumbled Cotija cheese
Tortilla chips for 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 degree oven for 30 minutes.
Set the roasted corn aside until it is cool enough to handle. Combine the mayonnaise, chicken stock, hot sauce, lime juice, sugar, salt, and pepper in a large sauce pan. Remove the corn kernels from the cobs. 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. Pour 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.

Nutrition