Elote Corn Dip
A warm, creamy corn dip inspired by the celebrated Elote Cafe appetizer in Sedona, with charred sweet corn, lime, chile, Cotija, and cilantro. This vegetarian adaptation is an easy, reliable appetizer for summer entertaining.
Ingredients
For The Corn Dip
- 6 ears Fresh Sweet Corn husks intact
- 1 cup Mayonnaise
- 1 tablespoon Cholula Hot Sauce
- 2 tablespoons Fresh Lime Juice
- 1 teaspoon Kosher Salt
- 1 teaspoon Freshly Ground Black Pepper
- 1 teaspoon Granulated Sugar
- 1/4 cup Vegetable Stock
For Finishing
- 1/4 cup Cotija Cheese crumbled
- 2 teaspoons Fresh Cilantro chopped
- Ground Red Chile to finish
- Tortilla Chips for serving
Instructions
- Char The Corn: Heat a grill to medium-high. Grill the corn with the husks intact, turning occasionally, until the husks are well charred, about 5 minutes.
- Cool + Shuck: Set the corn aside until cool enough to handle. Remove the husks and silk, then cut the kernels from the cobs.
- Build The Base: In a large sauté pan over medium-low heat, stir together the mayonnaise, Cholula, lime juice, kosher salt, black pepper, sugar, and vegetable stock until smooth and warmed through. Do not allow the mixture to boil.
- Warm The Corn: Fold in the charred corn kernels and cook gently until the corn is heated through and evenly coated.
- Finish + Serve: Transfer to a serving bowl and finish with crumbled Cotija, chopped cilantro, and ground red chile. Serve warm with tortilla chips.
Notes
This recipe is adapted from the Elote Cafe appetizer from Sedona, Arizona. The original published recipe uses chicken stock; this version uses vegetable stock to keep the dish vegetarian. The finished dip can be refrigerated and gently reheated over low heat before serving.