Creamy Elote Dip Food
CREAMY ELOTE DIP
If you like Mexican street corn, you'll love this rich and creamy dip. Serve with tortilla chips.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill corn for 10 minutes, turning every 2 minutes. Transfer corn to a cutting board and let cool for 5 minutes. Cut kernels off the cobs.
- Heat a large skillet over medium-high heat. Add onions and jalapeno and cook for 4 minutes. Add garlic and cook for 1 more minute. Reduce heat to low and stir in mayonnaise, sour cream, lime juice, and hot sauce. Cook for 2 minutes. Stir in corn and cook until heated through, about 1 minute.
- Remove from heat and stir in cilantro. Transfer the dip to a serving dish. Sprinkle chile powder over the top and garnish with cotija cheese.
Nutrition Facts : Calories 166.3 calories, Carbohydrate 18.8 g, Cholesterol 11.5 mg, Fat 9.7 g, Fiber 2.6 g, Protein 4.5 g, SaturatedFat 3 g, Sodium 225.1 mg, Sugar 3.2 g
ELOTE DIP
This tasty and easy dip is ready in just a few minutes and is very reminiscent of the Mexican street corn sold by cart vendors. Great served with Fritos® or corn chips.
Provided by Yoly
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Stir Mexican crema, lime juice, mayonnaise, cayenne pepper, salt, and cumin together in a large bowl until well combined.
- Add corn, cotija cheese, cilantro, and serrano pepper. Mix until well combined.
Nutrition Facts : Calories 182.1 calories, Carbohydrate 18.1 g, Cholesterol 28.8 mg, Fat 11.2 g, Fiber 2.4 g, Protein 6.2 g, SaturatedFat 5.4 g, Sodium 502.8 mg, Sugar 3.1 g
7-LAYER ELOTE DIP
Make and share this 7-Layer Elote Dip recipe from Food.com.
Provided by Food.com
Categories < 30 Mins
Time 25m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- For the Guacamole:.
- Cut the avocados in half and remove the seed. Scoop the flesh into a large bowl and mash with a fork or potato masher, until desired consistency is reached. Add the olive oil and lime juice. Adjust seasoning with salt.
- For the Corn:.
- Remove the husk and silk from the corn. Grill over high heat until the outside is slightly charred, leaving some crunch on the inside of the kernels. Remove the kernels from the cob and set aside until ready to use. Adversely, you can remove the kernels from the cob and cook in a skillet over high heat.
- For the Sour Cream:.
- To make it easier to spread the sour cream, place it in a large zip top bag. Cut off one corner and use it as a pastry bag.
- For the Cilantro:.
- Clean the cilantro and roughly chop, making sure to not bruise the cilantro. Set aside until ready to use.
- For the Toasted Corn:.
- Place the toasted corn in a zip top bag and crush with a kitchen mallet or large sauté pan making sure to leave larger pieces for texture.
- For the Green Onion:.
- Clean the green onion, removing any dirt on the base. Finely slice the green onion, using both the greens and the white. Set aside until ready to use.
- Building the Dip:.
- Using a trifle dish or clear bowl, start the dip with the first layer of guacamole. Following the guacamole, add the grilled corn kernels. Using the zip top bag, add a layer of sour cream and spread evenly. Following the sour cream, add a layer of chopped cilantro. Cover the cilantro with the crumbled toasted corn. Following the toasted corn, add a layer of crumbled cotija or jack cheese. For the final layer, sprinkle the sliced green onions over the cheese and finish with a grating of fresh lime zest for flavor and color. Serve alongside warm tortilla chips.
- For the Spice Rub:.
- Combine all of the spices and seasoned salt, and set aside until ready to use.
- For the Chips:.
- Preheat canola oil in a deep fryer or large pan and heat to 350°F When ready cut the tortillas into 6 pieces each, sprinkle into hot oil and fry for 2-3 minutes until crisp. Season immediately out of the fryer with the seasoned rub and serve warm. You can also make the same rub without salt, and season good quality store bought tortilla chips.
Nutrition Facts : Calories 677.1, Fat 41.2, SaturatedFat 16.8, Cholesterol 72.6, Sodium 1316.7, Carbohydrate 65.5, Fiber 13.6, Sugar 8.2, Protein 20.1
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