Street Corn Dip (Elote Dip)
If you're looking for a hot, creamy dip, this Mexican street corn dip is the perfect appetizer for your next party or potluck.
Recipe from GirlsCanGrill.com
- 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.
While fresh sweet corn is best, you can also use frozen, thawed corn in this recipe. You will need 3 cups of corn kernels. For added flavor, look for the frozen roasted corn.
Another way to know that the dip is done is to measure the internal temperature in the center with an instant read thermometer. When it reaches 190-200F degrees, it's ready.
Calories: 436kcal | Carbohydrates: 15g | Protein: 12g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 77mg | Sodium: 491mg | Potassium: 271mg | Fiber: 1g | Sugar: 6g | Vitamin A: 989IU | Vitamin C: 11mg | Calcium: 286mg | Iron: 1mg