Elote Hot Mexican Corn Dip Food
ELOTE {HOT MEXICAN CORN DIP}
Elote a.k.a. Hot Mexican Corn 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!
Provided by Mary Younkin
Categories Snack
Time 50m
Number Of Ingredients 12
Steps:
- 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°F oven for 30 minutes.
- Set the roasted corn aside until it is cool enough to handle. Remove 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 with plenty of tortilla chips for scooping. Enjoy!
Nutrition Facts : Calories 267 kcal, Carbohydrate 14 g, Protein 3 g, Fat 22 g, SaturatedFat 4 g, Cholesterol 16 mg, Sodium 607 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
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
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- Shuck the corn, coat each ear with some oil/butter and grill for about 2-3 minutes turning. Remove from the grill and, when cool enough to touch, cut the kernels off the cob. If you don’t have a grill you can sauté it.
- Remove the kernels from the cob or use thawed flash-frozen corn. Place a large pan (cast iron or stainless steel – do not use non-stick) with 1-2 Tbl of butter/oil in the pan over medium heat. Place the kernels and minced jalapenos in the pan. Cook for about 8 minutes, stirring occasionally. Add 1/2 tsp of salt and a pinch of pepper, stir and continue cooking until cooked through and some browning occurs. ~10-12 minutes. Remove from the stove. You can leave the corn in the pan if adding Manchego or transfer it to a mixing bowl if not.
- In a bowl, whisk together the mayo, crema, lime juice, chili powder, cayenne, rest of the salt, rest of the pepper and cilantro. Whisk until combined.
- Place the pan of corn back on the stove over medium heat. To that add the sauce, Cotija and Manchego. Mix until well combined and cook for a few minutes or until the cheese just starts to melt. Taste for seasoning, adjust accordingly. Transfer to a serving bowl, garnish with the reserved cilantro, Cotija and serve with chips.
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