What is street corn
Many cities across the world have street foods that are quick and easy and portable. New York is known for its hot dogs, and Mexico City is known for its street corn, or eloté.
Eloté is the Spanish word for corn, but the way it’s served in Mexico goes far beyond corn on a stick.
Mexican street corn is primarily covered with mayonnaise, cotija cheese and chile powder. Each vendor adds their own flair beyond that, but the flavors of traditional street corn are creamy, tart and a little spicy.
This dip is my homage to that classic Mexican dish.
How to make grilled street corn dip
Many street corn dips are actually served cold, but this dip is warmed through, allowing the cheeses to melt, making it a great hot appetizer.
- STEP ONE: Heat your grill to medium-high heat (400F degrees) with a direct and indirect zone. Grill each ear of corn over direct heat, rotating every few minutes until they’re charred. This will take about 15 minutes.
- STEP TWO: While the corn is cooking, dice the jalapeños. If you want more heat, keep some seeds. Slice the green onions, separating the green tops from the white bottoms.
- STEP THREE: Place the cream cheese, jalapeños, white onion bottoms, mayo, lime juice and taco seasoning in a large bowl and mix well. It helps if the cream cheese is softened.
- STEP FOUR: Once the corn is ready, remove it from the grill. Allow it to cool slightly. Slice the corn kernels off the cob.
PRO TIP: When slicing corn off of the cob, place your knife about half way down the cob. Place the blade at a 45-degree angle and slowly slice down pressing toward the core. Then, flip the cob over and repeat with the remaining half. This will help keep the kernels on the cutting board. If you slice from the very top, the kernels will tend to fly all over the place.
- STEP FIVE: Add the corn, Monterey jack cheese and cotija cheese to the cream cheese mixture and combine. Spoon into a baking dish.
- STEP SIX: Place the baking dish on the grill over indirect heat. Bake it for 25-30 minutes, rotating as needed, until the edges start to turn brown and bubbly.
PRO TIP: When cooking over indirect heat on a gas or charcoal grill, the heat may not be even from both sides. If you have one burner on, or if the coals are on one side, the dip could cook unevenly. To prevent that, rotate the baking dish after 10-15 minutes.
- STEP SEVEN: Remove it from the grill. Garnish with the tops of the green onions and a sprinkling of taco seasoning. If you’re a fan of fresh cilantro, you can sprinkle that on top, too.
What to serve with street corn dip
My favorite way to eat Mexican street corn dip is with tortilla chips or corn chips, like Fritos. It’s a perfect dip for tailgating or a Cinco de Mayo party.
But this dip can also be served as a side dish. It’s essentially like mac and cheese, but instead of noodles, it’s made with corn.
You can also go really wild and add it on top of a hot dog or hamburger.
Store any leftover street corn dip in an airtight container in the refrigerator for 3-5 days. It can be reheated in a microwave. Refresh it by adding more green onions.
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Frequently Asked Questions
Yes. You can make the entire dip and then before grilling it, cover it and place it in the refrigerator. Just before you’re ready to serve it, heat the grill and follow the grilling instructions.
Sure. Set your oven temperature to 400F degrees and bake for 25-30 minutes. You could also put it in a slow cooker on low and heat it for a couple of hours.
The first flavor profile that you’ll taste is the sweet corn. That’s followed by the creamy cheeses and a touch of Latin flair from the jalapeños, taco seasoning and lime juice. It’s not spicy, but you can make it spicier by adding the seeds to the jalapeños or some hot sauce.
Enjoy this tasty dip with a Smoked Jalapeño Margarita
Street Corn Dip (Elote Dip)
- 4 ears corn on the cob
- 2 jalapenos
- 3 green onions
- 8 oz cream cheese softened
- 1/2 cup mayonnaise
- juice of 1 lime
- 2 tsp taco seasoning
- 1 1/2 cup monterey jack cheese shredded
- 1/4 cup cotija cheese
- Heat Grill: Heat grill to 400F degrees with a direct and indirect heat zone.
- Grill Corn: Place the corn on the grill over direct heat, rotating every few minutes until charred, about 15 minutes.
- Prep Veggies: While the corn is cooking, dice the jalapeños and slice the green onions, separating the green tops from the white bottoms.
- Mix Cream Cheese: Place the cream cheese, jalapeños, white onion bottoms, mayo, lime juice and taco seasoning in a large bowl. Mix well.
- Add Corn: Remove the corn from the grill. Allow it to cool slightly. Slice the corn off the cobs, and add it to the bowl with Monterey jack and cotija cheeses. Stir to combine.
- Grill: Spoon the dip into a baking dish and place it on the grill over indirect heat. Bake for 25-30 minutes, rotating as needed until the edges start to brown and bubble.
- Serve: Remove from the grill. Garnish with the green tops of the scallions and a sprinkling of more taco seasoning. Serve with tortilla chips or corn chips.