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Elote Dip

Michelle Lehman

Introduction

This is Mama Miche, and today, in my magic kitchen: Elote Dip.

Elote is Spanish for corn on the cob. To make elote, corn cobs are grilled over an open fire, coated in lime juice and chili powder, slathered with crema, and sprinkled with crumbled cheese. My first taste of this legit mouthgasm was at Las Tortugas in Memphis. Yes, Memphis, TN, and it was authentic, as was every delicioso morsel on the menu. Every taco, torta, soup, and salad was ridiculous. I still feel my mouth water, thinking about their food. The fact that the owner's son was eye candy and very personable, as well as easy on the eyes, made every visit special. 

This dip recipe may or may not be authentic, but it is such a crowd-pleaser that authenticity is not a factor. Delicious is delicious no matter how you slice it—or, in this case, scoop it! Served with tortilla chips or by the spoon, this is one of those foods that is hard to stop eating. 

Mama Miche makes your kitchen magic! MMMK, Let's eat!

Tools

  • Large chef knife 

  • Cutting board or mat

  • Measuring spoon & cups

  • Large skillet

  • Large serving dish (Oven-safe)

Ingredients

Makes 12  servings

  • 2 tbsp unsalted butter

  • 4 cups corn kernels frozen, canned or roasted (Note 1)

  • 1 jalapeño seeded and diced

  • 3 tbsp mayonnaise (Note 2)

  • ¼ cup crumbled cotija cheese (Note 3)

  • 2 tbsp chopped fresh cilantro leaves

  • 1/2 tsp chili powder

  • 1/2 tsp YaYa Taco™ Seasoning (Note 4)

  • 1 tsp minced garlic (Note 5)

  • Juice of 1 lime + zest (note 6)

Topping

  • 1/2 cup queso fresca

  • 1/2 cup shredded mozzarella (Note 7)

  • Garnish with cilantro, lime zest

Directions

Prep Time: 10 minutes Cook Time: 20 minutes

Prep

  • (Optional) Preheat oven to broil 

  • De-seed jalapeño (Note 8)

Cook

  • In a large skillet, melt butter over medium-high heat.  

  • Add corn kernels and a diced and de-seeded jalapeño, stirring occasionally, until the corn is cooked and slightly charred, about 10 minutes. Look for the golden char on the kernels.

  • Remove corn from heat, and pour into a serving dish. 

  • Stir in mayonnaise, cotija, cilantro, YaYa Taco™, garlic and lime juice.

  • Serve immediately, or top with queso fresca and mozzarella and broil until golden and bubbly.

Notes

  1. Corn kernels frozen, canned, or roasted

  2. Mayonnaise: Use your favorite kind!

  3. Crumbled cotija cheese and queso fresco are usually found in the cheese section of the grocery store or the Fresh Mexican section.

  4. If you don't have access to YaYa Taco seasoning yet, substitute it with an inferior one.

  5. Minced garlic: Fresh or from the jar is fine for this dip.

  6. Lime: for juice and zest.

  7. Mozzarella: is optional, but don't leave it out.

  8. Fresh Jalapeño seeded and diced: wear gloves to seed and dice it to protect your skin from the capsicum oil. Or don't.

TIPS 

  • Tip One: Char the Corn Well 

  •  The golden char on the corn adds so much flavor and gives it that elote flair!

  • Tip Two: Add extra mayo as needed. You can adjust to achieve the creaminess you desire.

  • Tip Three: Garnish. Extra cheese, lime zest & cilantro all add color and flavor.