Mexican street corn dip is a perfect snack
A flavorful dip is my success secret to a crowdpleasing snack spread – and this Mexican street corn dip fits the bill. The spread (also called elote dip) contains a mixture of corn, mayonnaise, cheese, cilantro and other ingredients. It’s then served with tortilla chips or sliced vegetables.
Each bite of this dip offers a combination of zesty, creamy and spiced flavors, similar to actual Mexican street corn. On top of this, you can whip it up in just minutes and store it in the fridge to serve later.
This dish consists of cooked corn on the cob that’s slathered in mayonnaise, crumbled Cotija cheese and seasonings. The bold snack began as a popular street food in Mexico, and became a staple at restaurants worldwide over time. While this snack is typically eaten with your hands, you can savor the ingredients in a mess-free way by turning them into a dip!
Since elote dip doesn’t require baking or simmering, you can serve the dip right away at room temperature, or enjoy it cold after refrigerating it for a few hours. In addition to being a great make-ahead appetizer, the dip is filling as each cup of corn kernels contains almost 3 grams of fiber. You can even add finely chopped jalapeño for a noticeable spice that balances the mayo and other ingredients.
For an extra flavorful dip, Tamara Earl, executive chef and baker at Delectablez (a Delawarebased vegan restaurant) suggests mixing grilled or roasted corn kernels into the base. The reason: Caramelizing the veggie brings out its natural sugariness, giving you a smoky and sweet flavor. You can char the veg on the grill or in the oven and allow it to cool before slicing off the kernels. Or simply buy a pack of frozen fire-roasted corn, thaw and drain the kernels prior to preparing the dip. Regardless, getting that smoky flavor into the dip is key for a mouthwatering snack.
Here, Chef Earl shares her simple Elote Dip recipe. While the original recipe uses vegan dairy products, the regular kinds work just fine.
ELOTE DIP Yields 6 servings Ingredients:
4 cups (fresh or frozen) charred corn kernels ½ cup mayonnaise ½ cup sour cream ½ cup crumbled Cotija or Parmesan cheese, plus more for garnish ¼ cup chopped fresh cilantro
¼ cup finely chopped red onion 1 jalapeño, seeded and finely chopped (optional)
1 clove garlic, minced Juice of 1 lime 1 teaspoon chili powder Salt and pepper, to taste Tortilla chips or sliced vegetables, for serving
Directions:
In large mixing bowl, combine corn kernels, mayo, sour cream, Parmesan cheese, cilantro, red onion, jalapeño (if using), garlic, lime juice and chili powder. Mix until well combined.
Season dip with salt and pepper to taste.
Transfer dip to serving bowl and garnish with extra cheese and sprinkle of chili powder.
Serve dip with tortilla chips or sliced vegetables for dipping.
Note: Store leftover dip in an airtight container in the fridge for 3 to 5 days.