Elote Recipe Off The Cob! (Elote Corn Dip)
This elote recipe off the cob makes this into an elote corn dip that is totally scoopable with chips! Serve this dish warm or cold as an appetizer, or serve it over your favorite dish full of Mexican flavor! This dish is great for taco night, over enchiladas or even eaten as a salad with a fork!
Ingredients
For The Dip
- 2 tablespoon oil avocado oil, olive oil or vegetable oil
- 20 ounces corn about 2 ½ cups, frozen, fresh or canned
- ¼ cup onion diced, about ½ small onion
- 2 minced garlic cloves
- ½ teaspoon paprika
- 1 teaspoon cumin ground
- 1 teaspoon chile powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup tomatoes diced, I used cherry tomatoes
- ½ jalapeno diced and deseeded
- ½ cup cilantro chopped
- ⅔ cup cotija cheese
For The Sauce
- 6 tablespoons sour cream
- 4 tablespoons mayonnaise
- 2 medium limes about 3-4 tablespoons lime juice
- ½ teaspoon garlic powder
- ½ teaspoon paprika
Instructions
- Place a large skillet over medium heat. Add oil and allow it to heat.
- Place the corn in the pan and stir for 5 minutes until it begins to warm. Add the onion and garlic and cook for an additional 2-3 minutes.
- Add ½ teaspoon paprika, cumin, chile powder, salt and pepper to the corn and stir. Continue to heat for an additional 5-7 minutes or until warm all the way through.
- Add the tomatoes, diced jalapeno, half of the cilantro, and half of the cotija cheese to the skillet. Stir well for 1-2 minutes.
- In a small bowl add sour cream, mayonnaise, lime juice, ½ teaspoon garlic powder and ½ teaspoon paprika.
- Add the sauce skillet and mix until evenly coated. Warm through for 1-2 minutes.
- Serve warm with optional chips, or you can chill it in the fridge before serving. Top with the remaining half of the cotija cheese and fresh cilantro right before serving.
Notes
This recipe does have some flexibility in it. Here are a few ingredients that are easy to substitute in this dish.
- Cotija Cheese- This is sometimes the trickiest ingredient to find on the list depending on where you live. Parmesan cheese, romano cheese, queso fresco or even crumbled feta cheese can also substitute while still adding that saltiness to this elote dip.
- Fresh Jalapeno- Try dicing pickled jalapeno instead of fresh. Dice up a few slices, start with ⅛ cup of slices. Green chillis (mild or spicy) can also be easily diced and substituted in this dish.
- Cilantro- If you're not a fan of cilantro, this can be left out of the dish
- Fresh Garlic- If you don't have fresh garlic, you can substitute ¼ teaspoon of garlic powder for each clove or ½ teaspoon total. You can also substitute ½ teaspoon of jarred minced garlic for each clove, or 1 teaspoon total.
- Mayonnaise and Sour Cream- While I prefer the recipe with a mix of mayo and sour cream, you can substitute either in this recipe for the other. (mayo for sour cream or sour cream for mayo.) You can also easily substitute plain greek yogurt for the mayo or the sour cream, or Mexican crema for an even more authentic flavor.
- Spicier- If you prefer this dip even spicier, a dash of hot sauce is the best way to bring up the heat quickly and easily. You can also add hot sauce straight on your plate.
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.