This is another time in which I’m honestly surprised and disappointed in myself with how long it took me to get this Elote (Mexican Street Corn Dip) recipe up to share with you guys. I’m not kidding when I say I have made this recipe at least 50 times or more.

Any time I need to bring a dish somewhere, any time my family is having people over, any time I am making Mexican food; which happens to be a lot since my best friend is a vegetarian and that happens to be one of the cuisine’s that we love making and eating together) – it’s gotta be me Elote. And no, I’m not sorry if I just got an *NSYNC song stuck in your head because it is the first week of May after all! Cue all the Justin Timberlake memes. You’re welcome.

Since it’s the first week of May and I love Cinco De Mayo, I knew I needed to get a themed recipe for you guys this week! And that’s where this Elote comes in. I first had this six years ago at a restaurant called the Elote Café in Sedona, Arizona. My mom and I had no idea what we were walking into, aside from hearing that there had been hundreds of four and five star reviews on trip advisor for this place. We sat at one of the community tables With other random people, which turned out to be a fantastic have a stance because the couple next to us recommended that we get this Elote dish, happened to be the name sake of the restaurant. MAN were we ever surprised. I’ve never had anything like it before. It was, all at once, creamy, savory, slightly spicy, and completely perfect when paired with some tortilla chips and a margarita of course. Which is exactly how I recommend that you serve this! Anyway, we bought the cookbook for the restaurant on the spot, the chef came out and signed it for me (star struck, my god) and we’ve been making it ever since.

And now you guys get to try my fun, jacked up version of the OG Elote recipe from the restaurant! Sometimes it’s served on the cob, and on a stick. This version is a dip that is great for parties! Or devouring yourself. I won’t tell.

Elote (Mexican Street Corn Dip)

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Dana: Real Food with Dana

Serves: 6-8 servings

Ingredients

• 2 cans sweet corn, drained
• ⅔ cup mayonnaise
• 2 Tbsp lime juice
• ¼ cup broth
• 1 Tbsp Cholula hot sauce
• 1 tsp cumin
• 1 tsp garlic powder or 1 Tbsp minced garlic
• ½ tsp chipotle chili powder
• ½ tsp sea salt
• ½ tsp fresh ground black pepper

For serving

• chopped cilantro
• diced red onion
• crumbled cotija cheese
• Chips - choose your favorite!

Directions

1. In a large, deep sauté pan, warm the corn over medium-low heat.
2. while the corn is heating up, combine the rest of the ingredients (except cilantro, cheese and chips) in a large measuring cup or bowl. Whisk to combine.
3. Pour the liquid ingredients on top of the corn, and allow the flavors to warm together on the stovetop for about 10 minutes.
4. Garnish with cilantro and cheese, if desired. Serve warm and dip some chips in that deliciousness.

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You’ll love these Cinco do Mayo recipes too!

Spicy Mango Guacamole 
Strawberry Basil Guacamole 
Slow Cooker Carnitas with Kombucha 
Mango-Lime Margaritas (with a Spicy Jalapeno option!)
Roasted Grapefruit, Strawberry & Jalapeno Palomas