If you are looking for the perfect dish to bring to your summer potluck, look no further. This easy, summery, tasty Elote dip can be enjoyed at room temp all day/all night long. I serve mine with Frito scoops or tortilla chips.
Elote means corn on the cob in Spanish. This Elote dip is a riff on a classic Mexican street food that includes corn on the cob topped with crumbled cotija cheese, peppers, and spices. You can use fresh corn or buy Trader Joe’s frozen roasted corn for a great substitute when you are in a hurry.
This recipe can easily be doubled.
- 1 Tbls. butter
- 1 pound (about 3.5 cups) cooked corn on the cob or Trader Joes frozen roasted corn
- 1 red or orange bell pepper, diced
- 2 cloves garlic, minced
- ¼ cup cilantro, chopped
- 1 jalapeño, minced
- ¼ cup finely chopped red onion
- ½ cup crumbled cotija cheese or queso fresco
- 3 Tbls. mayo
- 1 tsp. chili powder
- juice of 1 lime
- Kosher salt and freshly-cracked black pepper
- Melt butter in a large sauté pan over medium-high heat. Add corn and bell pepper and cook for about 8-10 minutes, stirring occasionally, until golden and caramelized (If using frozen corn cook for 5-8 minutes.) Add in the garlic and jalapeno, and sauté for an additional 2 minutes until fragrant.
- Remove from heat and add the corn to a mixing bowl. Add in the remaining ingredients and stir until combined. Taste, and adjust seasonings as needed. Sprinkle additional cheese on top.
- Serve immediately, or refrigerate until ready to serve.