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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.

 Enjoy this great recipe!

Elote Corn Dip

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

• Author: Mila Clarke Buckley
• Total Time: 15 minutes
• Yield: 1 pan 1x
• Diet: Diabetic

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Description

A one-pan style elote

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Ingredients

Units USM Scale 1x2x3x

• 12 ounces evaporated milk
• 1/4 cup mayo
• 8 ounces Monterey Jack cheese
• 24 ounces whole kernel corn
• One lime
• 1/4 cup chopped cilantro
• Tajin and salt to taste

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Instructions

1. Begin by adding oil to a pan and turning it to high heat (I used leftover bacon grease, but my other choice would be avocado oil).
2. Drain and rinse your corn and cook it in the pan on high heat until the kernels begin to Brown
3. Next add in your evaporated milk, and salt.
4. Then, add in Mayo and Monterey Jack cheese.  Stir the mixture together until the cheese starts to melt.
5. Add in chili powder and cumin
6. Spritz the mixture with one lime
7. Turn the burner down to low heat
8. Sprinkle cilantro on top
9. And top with Tajin, a little extra salt and more Chilli powder.
10. Slice lime for the side
11. And enjoy!

Notes

• 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. 

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Stovetop
• Cuisine: Mexican

Nutrition

• Serving Size: 1/4 cup
• Calories: 84
• Sugar: 3.2 g
• Sodium: 82.3 mg
• Fat: 3.9 g
• Carbohydrates: 9.2 g
• Fiber: 0.7 g
• Protein: 4.6 g
• Cholesterol: 9.2 mg