If you like Mexican corn on the cob, you’ll love this dip.
Coming up blank for an idea for your next cookout? Sometimes I have problems putting together a menu; don’t know why because I have an endless supply of recipes I want to try or to recreate from places I have been or ideas that friends have told me about. Corn of some type is almost always on our menu as a side dish when we bbq.
Corn isn’t actually a vegetable, it’s a grain but I always called it a vegetable because it was one of the few so-called vegetables my kids would eat when they were young; green beans – sometimes, fried okra – of course, no on salads, no on broccoli, spinach etc. So I had to call corn a vegetable so I would feel like I was half-way getting my kids to eat healthy. Of course, now, they eat everything.
Elote Cafe in Sedona is famous for their Elote (corn) appetizer. A friend of mine went there a few years ago and loved the cafe so much they ate there three times.
Elote corn is sold by street food vendors in Mexico. Usually it will be cook in the husk, the husk will be pulled back and used for a handle to hold on to the corn and the corn will be smeared with butter, mayonnaise, lime juice, chili powder (I add some cayenne too when I make it this way), and sprinkled with some cojita cheese. It is delicious for any summer cookout and if you like that then make some Elote dip. All the same ingredients but cut off the cob and put in a bowl and baked for you to enjoy with some really good tortilla chips.
My favorite corn is yellow corn or even the peaches and cream variety which is yellow and while. The weekend I made this Elote Dip I could only find white corn. If you have a choice go with the yellow variety because it makes a prettier dip and I personally like the taste better.
Do you have any favorite corn recipes? If so, please find the comment section at the end of this post and let me know your ideas. My grandmother and mother always made fried corn. It wasn’t actually fried, but you cut it off the cob, just the tops of the kernels, then you would use the flat side of a knife and scrape all the creamy stuff out into a bowl. Fry a couple of pieces of bacon and then use that fat and add your corn and cook in a heavy iron skillet until it is done and thick. Add some salt and pepper and that’s all you need for a yummy bowl of homemade fried corn; kind of looks like creamed corn but taste nothing like the canned variety.
BLAST FROM THE PAST: Eggs Benedict with a Twist is a recipe I made after having it at a restaurant in New Orleans back in 2011.
Mix the mayonnaise, Cholula (hot sauce), lime juice, chicken broth, and butter together in small bowl. Add in the seasoning. If you want it a little hotter add some cayenne pepper or more hot sauce.
Use freshly grated cheese because it will melt a lot better than the prepackaged grated cheeses you buy in the grocery.
Most recipes for Elote dip call for grilling the corn like this and then removing from cob. I forgot this step and just cut it off the cob and cooked a little in the skillet.
After you have roasted the corn, cut it off the cob into a skillet. (I forgot the roasting part and I just cut mine off the cob raw since it was going to bake in the oven anyway.
Cook the corn for about five minutes then add in the mayonnaise and cheese mixture.
Pour into a heat proof casserole dip and bake in oven.
- Hot Mexican Corn Dip (Elote)2016-02-07 01:12:44Serves 8Write a reviewIngredients
- 6 ears of corn
- 1 cup mayonnaise (or 1/2 cup mayonnaise plus 1/2 cup sour cream)
- 1/4 cup chicken stock
- 1 1/2 tablespoons Cholula hot sauce
- 2 1/2 tablespoons fresh lime juice, about the juice of 1 large lime
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- 1/4 teaspoon ground red chili powder, adjust to taste
- 2 tablespoons chopped fresh cilantro, for topping
- 1/4 cup freshly grated or crumbled Cotija cheese
- Tortilla chips, for scooping
Adapted from Elote Cafe CookbookAdapted from Elote Cafe CookbookRosemary and the Goat https://rosemaryandthegoat.com/
- GRILLING DIRECTIONS: Roast the corn, still in the husks, over medium high heat, until the husks are well-charred, about 5 minutes. I skipped this step because I forgot it and just cut the corn off the cob.
- OVEN DIRECTIONS: Roast the corn, still in the husks, in a 350 degree oven for 30 minutes.
- Set the roasted corn aside until it is cool enough to handle. Combine the mayonnaise, chicken stock, hot sauce, lime juice, sugar, salt, and pepper in a large sauce pan. Remove the corn kernels from the cobs. Add the corn to the saucepan and set the heat to medium. Warm everything through, stirring occasionally. Add the chili powder and adjust to taste. Pour the corn into a serving bowl and sprinkle with cheese and cilantro. Serve with plenty of tortilla chips for scooping. Enjoy!