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Elote Dip Recipe by Mr. Make It Happen
Introduction:
Craving the bold flavors of Mexican street food but prefer a convenient twist? Look no further than Elote dip – a creamy, zesty, and utterly addictive homage to one of Mexico’s most beloved snacks. In this blog post, we’ll explore the irresistible charm of Elote dip, its rich culinary heritage, and how you can easily recreate this crowd-pleasing dish in your own kitchen.
Unraveling the Essence of Elote Dip:
Elote dip captures the essence of elote, or Mexican street corn, in a delectable creamy concoction that’s perfect for dipping, spreading, or devouring by the spoonful. Imagine the smoky sweetness of charred corn kernels mingling with the tangy creaminess of mayo and sour cream, all elevated by a medley of vibrant spices and zesty lime juice. This, my friends, is Elote dip – a symphony of flavors that will transport your taste buds to the bustling streets of Mexico City.
What sets Elote dip apart is its harmonious blend of flavors and textures. Sweet corn provides a natural sweetness and crunch, while creamy mayonnaise and sour cream lend richness and depth. A squeeze of fresh lime juice adds a bright and zesty kick, while a sprinkling of chili powder and cotija cheese brings a subtle heat and savory tang to the mix. The result? A dip that’s creamy, tangy, spicy, and utterly irresistible – a true celebration of Mexican flavors.
Simple Ingredients, Big Flavor:
One of the beauties of Elote dip is its simplicity. With just a handful of ingredients, you can whip up a batch of this delectable dip in no time. Start with fresh or canned corn kernels, then mix in mayonnaise, sour cream, lime juice, chili powder, and crumbled cotija cheese. Adjust the seasonings to your taste, adding more lime juice for acidity, chili powder for heat, or cotija cheese for a salty kick. Serve your Elote dip with tortilla chips, crackers, or fresh vegetables for dipping, and watch as it disappears in record time.
We are going to get the party started by roasting the corn. This can be done in the oven or on the grill. A little butter or olive oil and all-purpose seasoning is all you need.
While the corn is roasting, dice up your onion, bell pepper, jalapeño, and cilantro.
Once the corn is ice and tender, cut it off the cob and add it to your skillet with the peppers and onions. (If you want to get crazy here, you could add some bacon or chorizo.)
Mr. Make It Happen
2pc. Hybrid Skillet
Zest in some lime zest and add the juice too. The acidity is refreshing and balances the heaviness from the mayo/crema.
Once your corn and veggies have had some time to sauté, we are going to remove the skillet from the heat and allow that mixture to cool down to room temp. (This is important so that the fat doesn’t separate from the mayo and crema etc).
Mix together the mayo, crema, cotija cheese, cilantro, and seasoning. You will fold your room-temp corn and veggies into this mixture to finish the dip.
Fry up some fresh corn tortillas or use store-bought and enjoy!
In Conclusion:
Elote dip is more than just a dip – it’s a celebration of Mexico’s vibrant street food culture and a testament to the power of simple, delicious ingredients. So why not bring a taste of Mexico into your own kitchen? Whip up a batch of Elote dip, gather your friends and family, and get ready to dive into a world of flavor, fun, and fiesta.
Print & Download Recipe
Elote Dip
Equipment
- 1 Corn Shucker or knife
- 1 Skillet
- 1 Cutting Board
- 1 Baking Sheet w/ Wire Rack
Ingredients
Dry Ingredient(s)
- Corn tortillas to fry
Produce
- 4-6 ears of corn
- 1 diced onion
- 1 diced red bell pepper
- 2 diced jalapeños
- 1 tbsp garlic
- 2 limes
- 1/4 cup diced cilantro
Wet Ingredients
- 1/2 cup mayo
Dairy
- 1/2 cup sour cream or cream
- 1 cup cotija cheese
Seasoning
- 1 tsp Salt
- 2 tsps AP Seasoning
- 2 tsps Chile powder
- 1 tsp Chicken bouillon
- 1 tsp cumin
Instructions
- We are going to get the party started by roasting the corn.
- This can be done in the oven or on the grill. A little butter or olive oil and all purpose seasoning is all you need.
- While the corn is roasting, dice up your onion, bell pepper, jalapeño, and cilantro.
- Once the corn is ice and tender, cut it off the cob and add it to your skillet with the peppers and onions. (If you want to get crazy here, you could add some bacon or chorizo.)
- Zest in some lime zest and add the juice too. The acidity is refreshing and balances the heaviness from the mayo/crema.
- Once your corn and veggies have had some time to sauté, we are going to remove the skillet from the heat and allow that mixture to cool down to room temp. (This is important so that the fat doesn’t separate from the mayo and crema etc)
- Mix together the mayo, crema, cotija cheese, cilantro, and seasoning.
- You will fold your room temp corn and veggies into this mixture to finish the dip.
- Cut your tortillas into triangles.
- Fry up some fresh corn tortillas or use store bought and enjoy!
