Fresh local corn is available now!
This recipe features everything you love about Mexican street corn in a dip that is sure to be a super huge crowd-pleaser.
Grilled Elote Dip
- 6 ears of fresh local corn
- 1/4 cup of melted butter mixed with 2 tbsp Mexican chili powder
- 1 cup mayo
- 1/2 cup sour cream
- 1/4 cup chicken or vegetable stock
- 1 red bell pepper, finely diced
- 1 – 1 1/2 tbsp. your favourite hot sauce
- 2 1/2 tbsp. fresh lime juice
- salt & pepper to taste
- 1 bunch fresh cilantro, finely chopped
- 1/4 cup crumbled cotija cheese
- 1/2 cup grated Tex Mex or mozzarella cheese
- Tortilla chips for scooping
Preheat your grill to high heat
Brush the corn with the melted butter mixed with chili powder
Grill over high heat until the corn is cooked & slightly charred
Remove from the grill and cool
With a very sharp knife, remove the corn from the cob and transfer it to a large mixing bowl. Discard the cobs. Stir in the mayo, sour cream & chicken stock. Add the lime juice, hot sauce, diced bell pepper and about 1/2 the cilantro. Stir to combine and fold in the Tex Mex cheese.
Season with salt and pepper.
Transfer the mixture to your baking pan and top with the cotija cheese.
Bake or return to a hot grill until the dip is bubbly and the cheese is melted.
Remove from the grill & top with the rest of the cilantro
Serve with lots of tortilla chips for dipping and a wicked good margarita.