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I really love elote.
The recipe that I’m sharing is a highly Americanized version of it, and also made into a dip instead of being traditionally eaten on the cob.
I really like this recipe because you can use a few ingredients that you have at home, or ingredients that are easily found in store.
But first here’s some background.
What is elote?
Elote is a Mexican street corn dish that consists of Cotija cheese, chili powder, butter, mayo, and an ear of corn. Sometimes it’s rolled in crushed hot Cheetos or other exciting foods.
How to make elote dip?
It’s pretty simple. Typically you would start with your ear of corn and then layer-by-layer you rub on each ingredient until it’s ready to eat.
In my version, since I made it into a dip, it really just consists of throwing things into a pan.
I like this dip version because you can make it your own. You can season it with any kind of seasonings that you like cumin, paprika and chili powder.
You can also spend it onto a chip and eat it that way.
Or you can decide to place it on top of chicken or a taco. Basically it’s up to you. You can also make this version to put in a cup and eat it.
This recipe makes elote with canned corn, so it’s extremely easy and accessible to make and only takes about 15 minutes.
I like to think of this recipe as an interesting mix between creamed corn and the Mexican street food we’re used to.
I hope you like this recipe, it was really fun to make!
If you can’t make it now, be sure to save the recipe for later either by emailing it to yourself or sharing it to Pinterest.
Then, add in Mayo and Monterey Jack cheese. Stir the mixture together until the cheese starts to melt.
Add in chili powder and cumin
Spritz the mixture with one lime
Turn the burner down to low heat
Sprinkle cilantro on top
And top with Tajin, a little extra salt and more Chilli powder.
Slice lime for the side
You can store this for up to a week in the fridge
Enjoy this with tortilla chips
If you’d like a thicker consistency, add more cheese to the mixture.
Keywords: Elote, Elote Corn, Elote Dip, Mexican Street Corn Dip
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Mila Clarke Buckley
Mila Clarke Buckley is diabetes patient advocate with Type 1.5 Diabetes (LADA), and the founder of The Hangry Woman blog, which shares approachable food and lifestyle tips to help others living with all types of diabetes.
HangryWoman.com covers topics like diabetes management, shame and stigma, cooking, and self-care from the perspective of someone living with the chronic condition.
Mila’s work has been featured by The New York Times, Healthline, WebMD, GE, Health and Diabetic Living Magazine.
Hi! I'm Mila.
I’m a millennial woman living with LADA after a type 2 diabetes misdiagnosis. I love food, travel and my kitchen!
Hangry Woman is for anyone with diabetes – regardless of type.
I’m here to help you live your best life possible diabetes by showing you how to create easy, simple, delicious meals.
This blog provides general information, recipes, and discussions about health and related subjects. The information and content provided in this blog, or linked materials, are not intended and should not be construed as medical advice, nor is the information a substitute for professional medical expertise. Call 911 for medical emergencies.
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