Description
This Easy Elote Dip Recipe is simple to make, and packed full of delicious flavors. Use it as a dip with chips, a garnish for your tacos, or put it in a cup and add toppings for a perfect snack or side dish.
Ingredients
- 6 ears of fresh corn (corn cut off) or 1 bag of Frozen Corn (I like to use sweet white petite, but use your favorite).
- Mexican Table Cream. This is basically Mexican sour cream. You can use regular sour cream instead here, and some people prefer Mayonaise in this step as well. I have seen some recipes that have used plain Greek yogurt too.
- Queso Fresco or Cotija Cheese (I know it sounds strange, but you can substiture grated parmesan here, but the first two options are the best in my opinion. grated parmesan (like you get in the shakers) will change the flavor some as it is sharper, but it works if that is all you have).
- Chili Powder
- Salt
Optional Toppings
- Tajin
- Crushed hot cheetos (or hot chip of your choice)
- Cilantro
- Diced Jalepenos
- Diced red onions
Instructions
The easiest way to make this is to do it all in one big bowl and then transfer it into single serving size cups (or put out and let everyone serve themselves). I have been making it for so long that I sometimes will do it in individual cups and eyeball everything, but one big bowl is the simplest way.
You will want to start by cutting to corn off the cobb if you are using fresh corn.
Next, you will want to cook your corn until heated through. If y ou are using frozen or can corn, you can follow the instructions on that, but I simply saute my corn in about a tablespoon of butter until it is warmed through and the swet flavors have been brought out.
Next season it up with the chili powder and salt and pepper.
Add your Mexican Crema and give it a stir.
Add your cheese. You will want to make sure you are doing this when it is off the heat of the oven, so it does not melt into it, but keeps its crumbly texture.
At this point it is ready to serve. Some people like to add Tajin, or cilantro to the top, or squeeze some lime juice on. My kids love to mix in crushed hot chips. You can either adapt this recipe to add any of these toppings in, or put them out as a toppings bar and let everyone add their own toppings.
Notes
Serve it warm, and then save any leftovers in the fridge for 2-3 days.
Save the toppings seperately, and add right before eating for maximum freshness.
