Indulge in this easy elote dip, a beloved twist on Mexican street corn. Perfect for game nights and BBQs, it's the zesty, smoky side dish your tortilla chips have been waiting for!
Prep Time: 15 minutesminutes
Cook Time: 15 minutesminutes
Total Time: 30 minutesminutes
Servings: 8
Ingredients
4ears of corn
½cupmayo
¼cupsour cream, or plain Greek yogurt
1lime, zested and juiced
½teaspoonkosher salt, or 1/4 tsp salt
¼teaspoonchili powder, more to taste
3-5Tablespoonsqueso fresco, crumbled
For serving: Freshly chopped cilantro, lime wedge, Valentina hot sauce (or your favorite kind), tortilla chips
Instructions
Heat your girll to medium high heat.
Partially shuck corn, leaving 1 to 2 layers of husk on during grilling. Place the corn on the hot grill and grill on all sides until husk is corn is tender and has a few dark brown spots (about 15 minutes). Remove from heat and allow to cool slightly.
In a bowl, mix together the mayonnaise, sour cream, lime juice, lime zest, salt and chili powder until incorporated. Add more seasoning to taste.
Remove the kernels from each cob. Place the warm corn in the same bowl with the cream mixture and mix to combine.
Place the corn dip in a serving bowl and top with cilantro, queso fresco and hot sauce. Place in the fridge to chill if desired or serve warm. Serve with tortilla chips.
Notes
Corn: You could also use 3-4 cups canned roasted corn, or frozen corn (defrosted) if you don't have fresh corn, however I prefer freshly grilled.Storage: Store leftovers in a storage container for up to 3 days. I wouldn't recommend freezing it.