Description
Elote, also known as Hot Mexican Corn Dip, is a deliciously creamy and spicy scoopable dip that captures the flavors of Mexican Street Corn. Made with roasted corn, tangy lime juice, rich mayonnaise, and a kick of chili powder and hot sauce, this dip is perfect for serving with tortilla chips as a crowd-pleasing appetizer.
Ingredients
Scale
Corn and Sauce
- 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)
Toppings and Serving
- 2 tablespoons chopped fresh cilantro (for topping)
- 1/4 cup freshly grated or crumbled Cotija cheese
- Tortilla chips (for scooping)
Instructions
- Roast the Corn: Roast the corn, still in the husks, over medium-high heat on the grill for about 5 minutes until the husks are well-charred, or alternatively, roast the corn in the oven at 350°F for 30 minutes. This step imparts the signature smoky flavor essential for elote.
- Prepare the Corn Kernels: Allow the roasted corn to cool enough to handle, then remove the husks and cut the kernels off the cobs carefully.
- Make the Sauce: In a large saucepan or skillet, combine the mayonnaise, chicken stock, Cholula hot sauce, fresh lime juice, sugar, kosher salt, and freshly ground pepper. Stir the mixture until smooth and well blended.
- Combine Corn and Sauce: Add the corn kernels to the saucepan with the sauce and set the heat to medium. Warm everything through, stirring occasionally to ensure the corn is evenly coated and heated.
- Season and Adjust: Add the ground red chili powder to the warmed mixture and adjust the seasoning to taste, balancing the spice and salt to your preference.
- Serve: Transfer the hot corn dip into a serving bowl. Sprinkle the top with freshly grated or crumbled Cotija cheese and chopped fresh cilantro. Serve immediately with plenty of tortilla chips for scooping and enjoy this flavorful Mexican street food classic.
Notes
- Elote Hot Mexican Corn Dip can be made as mild or spicy as you like by adjusting the amount of chili powder and hot sauce.
- For a creamier texture, you can substitute half of the mayonnaise with sour cream.
- When roasting corn in the husks, be sure not to burn the kernels inside—charred husks give flavor without overcooking the kernels.
- Cotija cheese adds authentic salty flavor, but you can substitute with feta if needed.
- If you prefer a vegetarian version, substitute chicken stock with vegetable broth.
Nutrition
- Serving Size: 1 serving
- Calories: 267 kcal
- Sugar: 5 g
- Sodium: 607 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 16 mg
