Elote is the proper name for Mexican grilled street corn—and oh man, is it delicious. This dip is inspired by the flavors of elote, so beware—you may end up eating the whole pan with a spoon. BONUS! This option is vegetarian. Photo: Beth Cunningham for Bham Now
- Corn. It's great if you can grill it on the cob and shave it offbut if you don't have time for that, buy it frozen! I did 1 bag white corn, 1 bag sweet corn
- Olive oil
- 1/2 red onionchopped
- Cilantro
- 2 limesjuice 1
- 1 tsp chili powder
- 1/2 tsp cumin
- 1 tsp garlic salt
- 2-3 tbsp mayonnaiseyou can use vegan mayo if you prefer. This may sound weird but it's an important ingredient in real street corn!
- Cojita cheeseMexican crumble cheese—you can find it at most grocery stores
Toppings
- Chopped cilantro
- Slice some fresh jalapeño if you're a spice lover!
- Cojita cheese
- Chili powder
- You can also throw some cilantrosour cream, lime juice, and salt in a blender to make a quick dressing to drizzle over the top
Instructions
Heat up olive oil in a skillet
Dump in frozen corn and cook, stirring occasionally, until corn is thawed and has some char
Preheat oven to 350°
In an oven-safe pan, mix charred corn, chopped red onion, juice from 1 lime, chili powder, cumin, garlic salt, mayo, a little chopped cilantro, and about 1/2 cup crumbled cojita cheese
Bake for 15-20 min
Squeeze some lime juice over the top when you take it out!
Notes
DipperChip: Corn tortilla chips! A Mexican staple for this Mexican-inspired dip
Veggie: Cucumber to keep cool if you go a little heavy on the spice