Elote Dip Recipes

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EASY ELOTE DIP



Easy Elote Dip image

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

1 bag (12 oz) frozen corn
1/2 cup mayonnaise
1 tablespoon Old El Paso™ taco seasoning mix (from 1-oz package)
1 can (4.5 oz) Old El Paso™ chopped green chiles
Make it FRESH toppings, as desired (see below)
Food Should Taste Good™ chips, as desired

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.

CREAMY ELOTE DIP



Creamy Elote Dip image

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

8 ears corn, shucked
2 medium green onions, chopped
1 medium jalapeno pepper, diced
1 clove garlic, minced
¼ cup mayonnaise
¼ cup sour cream
2 tablespoons lime juice
1 tablespoon Mexican-style hot sauce (such as Valentina®)
3 tablespoons chopped cilantro
1 ½ teaspoons ground ancho chile powder
⅓ cup crumbled cotija cheese

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



Easy Elote Dip image

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

1 tablespoon butter or olive oil
1 pound (about 3.5 cups) whole kernel corn*
2 cloves garlic, minced
1 jalapeño, seeded and finely chopped
1/4 cup finely chopped red onion
1/4 cup crumbled cotija cheese or queso fresco
3 tablespoons finely chopped fresh cilantro
3 tablespoons Greek yogurt (or mayo)
1/2 teaspoon chili powder
juice of 1 lime
Kosher salt and freshly-cracked black pepper

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.

ELOTE DIP



Elote Dip image

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

2 tablespoons Mexican crema (cream)
1 medium lime, juiced
1 tablespoon mayonnaise
1 teaspoon ground cayenne pepper
½ teaspoon salt
½ teaspoon ground cumin
1 (10 ounce) package corn kernels, thawed
½ cup crumbled cotija cheese
2 tablespoons chopped fresh cilantro
1 small serrano pepper, finely chopped

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

ELOTE APPETIZER FROM THE ELOTE CAFE



Elote Appetizer from the Elote Cafe image

I had the pleasure of dining in The Elote Cafe in Sedona and met Chef Jeff Smedstad, formerly of Los Sombreros in Scottsdale. Reservations are not accepted and his foodie fans start lining up at 4:30, just to get a seat! I loved the food so much, I bought his cookbook and had it autographed. P.S. Jeff, you rocked my world too! ;^P ___ *Prep time is based on grilling, shucking, cooling.

Provided by Chicagoland Chef du

Categories     Low Cholesterol

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

6 ears corn, husks intact
1 cup mayonnaise
1 tablespoon cholula brand hot sauce
2 tablespoons fresh lime juice
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 teaspoon sugar
1/4 cup chicken stock
1/4 cup Cotija cheese, crumbled for garnish
2 teaspoons cilantro, chopped, for garnish
pure ground red chili pepper, for garnish
crispy tortilla chips, for scooping

Steps:

  • Over a medium-high grill, roast the corn until the husks are well charred, about 5 minutes. Turn occasionally so as not to burn the side contacting the direct heat.
  • Set the roasted ears aside until cool enough to handle, then shuck them.
  • Cut the kernels off the cob.
  • When ready to eat, mix the mayo, hot sauce, lime juice, pepper, salt and chicken stock in a sauté pan over medium heat.
  • Add the corn kernels and warm through,.
  • Pour into a bowl and garnish with the cheese, cilantro and ground chili.
  • Serve immediately with crispy tortilla chips.

7-LAYER ELOTE DIP



7-Layer Elote Dip image

Make and share this 7-Layer Elote Dip recipe from Food.com.

Provided by Food.com

Categories     < 30 Mins

Time 25m

Yield 10 serving(s)

Number Of Ingredients 15

4 avocados
1 ounce olive oil
2 limes
1 tablespoon salt
4 yellow sweet corn
16 ounces sour cream
2 cups toasted corn
1/2 bunch cilantro
16 ounces crumbled Cotija cheese (or any sharp jack cheese of your liking)
1 bunch green onion
2 tablespoons seasoning salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon complete seasoning
36 corn tortillas

Steps:

  • For the Guacamole:.
  • Cut the avocados in half and remove the seed. Scoop the flesh into a large bowl and mash with a fork or potato masher, until desired consistency is reached. Add the olive oil and lime juice. Adjust seasoning with salt.
  • For the Corn:.
  • Remove the husk and silk from the corn. Grill over high heat until the outside is slightly charred, leaving some crunch on the inside of the kernels. Remove the kernels from the cob and set aside until ready to use. Adversely, you can remove the kernels from the cob and cook in a skillet over high heat.
  • For the Sour Cream:.
  • To make it easier to spread the sour cream, place it in a large zip top bag. Cut off one corner and use it as a pastry bag.
  • For the Cilantro:.
  • Clean the cilantro and roughly chop, making sure to not bruise the cilantro. Set aside until ready to use.
  • For the Toasted Corn:.
  • Place the toasted corn in a zip top bag and crush with a kitchen mallet or large sauté pan making sure to leave larger pieces for texture.
  • For the Green Onion:.
  • Clean the green onion, removing any dirt on the base. Finely slice the green onion, using both the greens and the white. Set aside until ready to use.
  • Building the Dip:.
  • Using a trifle dish or clear bowl, start the dip with the first layer of guacamole. Following the guacamole, add the grilled corn kernels. Using the zip top bag, add a layer of sour cream and spread evenly. Following the sour cream, add a layer of chopped cilantro. Cover the cilantro with the crumbled toasted corn. Following the toasted corn, add a layer of crumbled cotija or jack cheese. For the final layer, sprinkle the sliced green onions over the cheese and finish with a grating of fresh lime zest for flavor and color. Serve alongside warm tortilla chips.
  • For the Spice Rub:.
  • Combine all of the spices and seasoned salt, and set aside until ready to use.
  • For the Chips:.
  • Preheat canola oil in a deep fryer or large pan and heat to 350°F When ready cut the tortillas into 6 pieces each, sprinkle into hot oil and fry for 2-3 minutes until crisp. Season immediately out of the fryer with the seasoned rub and serve warm. You can also make the same rub without salt, and season good quality store bought tortilla chips.

Nutrition Facts : Calories 677.1, Fat 41.2, SaturatedFat 16.8, Cholesterol 72.6, Sodium 1316.7, Carbohydrate 65.5, Fiber 13.6, Sugar 8.2, Protein 20.1

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