This month my virtual dinner club group is hosting a Mexican themed dinner party. I was asked to do the appetizer and thought a delicious Mexican street corn (also know as elote) dip would be perfect.
If you are coming over from Jen’s (Midwest Life & Style), welcome! I’m so glad you are here! Doesn’t her frozen pineapple margarita look amazing? I cannot wait to try it!
If you missed last months recipe, be sure and pop over and see the recipes for deviled eggs three ways.
This post contains affiliate links for your convenience. You can see my full disclosure here.
To be honest, I’ve never made Elote before. I love to order it at my favorite local mexican food restaurant, but I’ve never attempted making it.
My son is law is a fabulous cook, and never follows a recipe. He makes things up as he goes, and his creations are always amazing! So, when I decided to attempt making this elote dip, I knew just who to ask for a recipe.
As always, he came up with an incredible combination of flavors to create a delicious mexican street corn dip!
what is mexican street corn or elote?
Mexican street corn or elote is grilled corn on the cob covered in a mayo cream sauce. Esquites is the same thing, but with the corn removed from the cob and served in a cup. Elotes and Esquites are commonly sold from street cars in Mexico, but is also a popular Mexican food dish in America.
the ingredients for elote dip
4 ears roasted corn on the cob (directions to follow)
3 oz. cream cheese
1/2 cup mayonnaise
1/2 cup sour cream
juice from 1/2 lime
cotija cheese (or feta cheese) for topping
cilantro for garnish
roasting the corn
First, you need to oil the grates on the grill.
Husk the corn and remove all silks.
Place the ears of corn on the oiled cooking grates.
Cook for approximately 14 minutes, turning corn about every 3-4 minutes.
Remove corn from the grill and season with salt, as desired.
When the corn has cooled enough to handle it, remove the corn from the cob.
Add the roasted corn to a skillet, and add in the cream cheese, sour cream, mayonnaise and lime juice. Stir ingredients together and heat until all the cream cheese is melted.
Garnish with cotija or feta cheese and finely chopped cilantro.
You can serve the mexican street corn straight from the skillet if you prefer. For my Cinco de Mayo dinner party, I chose to serve it in individual baking dishes with tortilla chips at each place setting.
Mexican Street Corn Dip
- 4 ears corn on cob
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3 ounces cream cheese
- squeeze from half a lime
- cilantro for garnish
- cotija or feta cheese for topping
- Remove husk and silks from the cob.
- Oil the grill grates and place corn cobs on grill.
- Cook corn for approximately 15 minutes, turning every 3-4 minutes.
- Remove corn from cob.
- Add the roasted corn to a skillet, then add in the cream cheese, sour cream, mayonnaise and lime juice.
- Stir ingredients together and heat until all the cream cheese is melted.
- Garnish with cotija or feta cheese and finely chopped cilantro.
- Serve straight from the skillet or serve in individual dipping bowls.
I hope you enjoy this Mexican street corn dip, and try out all of the recipes on our Mexican themed menu this month.
Next up on the tour is Anne and Ann Marie from Simply 2 Moms. Their Green Chile Chicken Enchiladas look amazing!!
adios and happy cooking,
Shop The Post
If you enjoyed this post, Pin it to remember, and be sure and subscribe to the blog so you don’t miss a thing!