Mexican-inspired·Appetizer
Elote-Style Mexican Street Corn Dip
A party-friendly adaptation of Mexican street corn (elote) featuring pan-charred kernels, creamy cheeses, and a kick of chili. This dip captures the sweet, smoky, and tangy flavors of the classic summer street food in a scoopable format.
Prep
15m
Cook
10m
Total
85m
Serves
8
Method
- 01
Place a ramekin or coffee cup upside down in a large bowl. Stand the corn upright on the cup and slice the kernels off carefully. Use the back of the knife to scrape the cob to extract the starchy corn milk into the bowl.
Watch · 0:23
- 02
Heat olive oil in a skillet over medium-high heat. Add the corn and spread into an even layer. Cook without stirring for a few minutes until the corn starts to brown and 'pop' lightly.
Watch · 1:08
- 03
Stir in salt, cayenne, black pepper, chili powder, Mexican oregano, and finely diced red onion. Sauté for about 2 minutes to take the raw edge off the onion and corn. Turn off the heat and let the mixture cool.
Watch · 1:29
- 04
In a mixing bowl, combine room temperature cream cheese, mayonnaise, sour cream, garlic powder, and grated Cotija cheese. Mix with a spatula until smooth and creamy.
Watch · 2:22
- 05
Transfer the cooled corn mixture into the creamy base. Add lime juice and freshly chopped cilantro. Fold everything together until thoroughly combined and the dip turns a toasty orange color. Cover and refrigerate for at least 1 hour.
Watch · 2:51
- 06
Transfer the chilled dip to a serving bowl. Garnish with additional Cotija cheese, extra red onion, and torn cilantro leaves. If desired, drizzle with a garlic-Fresno chili oil and serve with crispy tortilla chips.
Watch · 4:54
From Chef John
“We're turning something called elote into a very party friendly dip.”
“I do not want the corn well done. We are just taking off the raw edge.”
“You are, after all, the Wile E. Coyote of this dip inspired by elote.”