Elote – Mexican Street Corn Dip

Our Elote Corn Dip (aka Mexican Street Corn) can be eaten by the spoon, chips dipped into it, used as a taco topper and so much more! It’s easy to whip up and a crowd favorite. This refreshing dip is great for summer!

INGREDIENTS

• 1 tablespoon Persian Lime Infused Olive Oil
• 32 ounces frozen organic corn (can substitute canned or fresh)
• 2 cloves garlic, minced
• 1-2 jalapeño, seeded and finely chopped (we used 1.5)
• 1/2 small red onion, finely chopped
• 4-5 ounces crumbled cotija cheese (or queso fresco)
• 3 tablespoons finely chopped fresh cilantro
• 3 tablespoons mayo (can substitute sour cream or Greek yogurt)
• 1 tablespoon our Street Corn Seasoning
• juice of 1 lime
• Sea Salt (and fresh cracked black pepper optional) to taste

INSTRUCTIONS

1. Defrost corn and drain to remove any extra moisture. Heat Olive Oil in large sauté pan over medium/high heat. Add corn and cook for about 10 minutes, stirring occasionally, until golden and caramelized. Add in garlic and sauté for an additional 2 minutes or until fragrant.
2. Remove from heat and let cool. Combine all other ingredients in a mixing bowl. Add cooled corn and mix thoroughly.
3. Taste dip and adjust seasonings as needed.
4. Serve immediately, or refrigerate in a sealed container for up to five days.

TIPS

1. Use cooked corn on the cob instead of frozen or canned corn.
2. You can also serve this dip hot by adding all ingredients to the corn, stirring until mixed and serving immediately.
3. We also suggest substituting our Persian Lime Olive Oil with the following recommendations as well: Garlic, Cilantro and Roasted Onion, Tuscan Herb, Chipotle (or Baklouti for more kick!), Lemon, Black Peppercorn, Spicy Calabrian Pesto or any of our Extra Virgin Olive Oils!
4. Don’t be afraid to adjust the seasonings and ingredients! Some of our guests like it creamier, so we add a bit more mayo. Others like it with more spice and tanginess so we amp up the Street Corn Seasoning and add a half of another lime.