Elote Corn Dip
I love a rich corn recipe- I actually pretty much just love corn in any form… so elote or an elote dip aka esquites are a corn icon. This dish is creamy, sweet, spicy, salty, tangy- it’s everything. Great for a BBQ, cookout, or just to polish off a bag of tortilla chips any day of the week.
Ingredients:
5-6 servings
4 cups corn kernels
3/4 cup mayonnaise, 1 cup if you want it a little more liquid-y & creamy
1 tablespoon tabasco
1 tablespoon honey
2 cloves garlic, grated or 1 LARGE clove
2 tablespoons fresh lemon juice or lime juice
1 tablespoon elote seasoning
3-4 tablespoons butter (I use salted, you can use unsalted and then bump up the added salt)
1/2 teaspoon salt
2 tablespoons cilantro, finely chopped
2 tablespoons jalapeño, finely chopped- you can use more or less
1/2 cup queso fresco or cotija or parmesan if you can’t find either of the previous
Tortilla chips
Instructions:
First grill the corn on medium-high heat and get the husks nice & charred- flip once. Let cool and then remove corn kernels from the cobs- I use a bundt pan so that it catches all of the kernels.
Heat butter in a large pan and add the garlic and jalapeños- sauté for a minute or so. Then add corn kernels and stir until it gets a little caramelized- I did this for about 10 minutes. Then turn off the heat and let sit for about 10 minutes.
Now add the mayo, elote seasoning, tabasco, honey, lemon juice, cilantro, and salt- stir until combined. Taste and adjust seasoning to your palate.
