Elote-Style Corn Dip Recipe

This creamy and savory elote-style corn dip takes inspiration from the famous Mexican street food elote, and transforms it into a party-perfect dish that will have everyone asking for the recipe. With the charred corn kernels, a hint of smoky spices, and a thick mayonnaise-based dressing with avocado and lime juice, this dip is a flavor explosion.

Wellness coach and recipe developer Miriam Hahn brings us this recipe and says, "This dip is such a great appetizer to make when fresh corn is in season and outdoor events are happening often." You can char the corn for this dip outside on the grill or inside in a hot skillet, and either way the flavor can't be beat. This dip can double as a side salad and is also great served in lettuce cups. "The fresh taste just screams summer," Hahn adds, so, grab some tortilla chips and get ready to indulge in a scoop of pure deliciousness.

To make this recipe, we'll of course need some fresh corn. While you are in the produce aisle, pick up some red onion, jalapeño, grape tomatoes, cilantro, garlic, avocado, and limes. "If you want your dip on the spicier side, feel free to add more jalapeños or throw in a serrano pepper," Hahn shares. You'll also need some oil, mayonnaise, water, salt, tajin, and cojita cheese. "The tajin gives this salad an incredible flavor so this isn't an ingredient I would skip," Hahn says, adding, "If you want to make this salad vegan, just use vegan mayonnaise and dairy-free feta cheese."

Add the oil to a large cast iron skillet or large frying pan over high heat. Add the corn and cook on each side for 5-8 minutes, or until the kernels are starting to char. Turn the cobs with a pair of tongs to rotate to all the sides.

As the corn chars, go ahead and dice the red onion and jalapeño. Chop the grape tomatoes and cilantro and mince the garlic.

For the dressing, pull out a blender and add the cilantro, garlic, avocado, mayonnaise, lime juice, water, salt, and tajin. Blend until smooth and creamy.

When the corn is done cooking, cut the kernels from the cob with a sharp knife and add them to a bowl. Add in the chopped jalapeño, diced red onion, tomatoes, and cotija cheese. "Now just toss with the dressing. You may want to start with only half of the dressing depending on how thick you want the dip," Hahn says. "If you are serving it later in the day, save some dressing to add in right before serving."

The dip is best eaten the same day it is made. If you want to make it ahead of time, you can just add the tomatoes prior to serving or omit them altogether. Enjoy this dip with tortilla chips, pita chips, or even jicama slices. It pairs well with anything off of the grill or these sizzling steak fajitas.