Easy Elote Dip Recipes
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
EASY ELOTE DIP
This simple Elote Dip recipe is everything you love about classic Mexican street corn...in a quick and easy dip! Feel free to adjust ingredient amounts to taste.
Provided by Ali
Time 15m
Number Of Ingredients 11
Steps:
- Melt butter in a large sauté pan over medium-high heat. Add corn and cook for about 10 minutes, stirring occasionally, until golden and caramelized. Add in the garlic, and sauté for an additional 2 minutes until fragrant.
- Remove from heat and add the corn to a mixing bowl. Add in the remaining ingredients and stir until combined. Taste, and adjust seasonings as needed.
- Serve immediately, or refrigerate in a sealed container for up to five days.
EASY ELOTE DIP
If you love Mexican street corn, you'll love this incredibly easy elote dip. Seasoned with Old El Paso Taco Seasoning Mix, this tasty street corn dip is perfect for your next tailgate or get-together. Bonus: It only takes 10 minutes to make!
Provided by Old El Paso
Categories Dips Sides and Snacks
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- Microwave frozen corn as directed on bag. In medium bowl, mix mayonnaise, taco seasoning mix and chiles.
- In 8-inch nonstick skillet, cook corn and mayonnaise mixture over medium heat, stirring occasionally, until heated through and thickened. Pour into bowl, and add toppings. Serve with chips.
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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5/5 (1)Total Time 30 minsCategory Appetizer, SnackCalories 80 per serving
- For boiling corn: Peel the corn on the cob and remove the silks. Fill a large stock pot or dutch oven about half full with water, and bring the water to a boil over medium heat. Add the corn on the cob. Cover and return to a boil. Cook for 5-7 minutes and remove from water. Carefully cut corn kernels off the cob. Place in a large bowl and set aside.
- For grilling corn: Heat the grill to medium. Pull the outer husks down the ear to the base. Strip away the silks from each ear of corn. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of kosher salt to soak for 10 minutes. Remove corn from water and shake off excess well. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes or so, until kernels feel tender when pierced with a fork or knife. Remove the husks and carefully cut corn kernels off the cob. Place in a large bowl and set aside.
- In a small bowl, whisk together all of the ingredients except the Cotija cheese and cilantro. Make sure the sauce is nice and smooth. Pour the sauce over the corn and give everything a nice stir. If it isn't creamy enough to your liking, add another 1-2 tablespoons of mayonnaise.
- Sprinkle with Cotija cheese and cilantro. Taste for additional salt and pepper. Serve warm with tortilla chips or as a side dish.
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