Elote Corn Dip Recipe

Easy and Healthy Elote Dip The Movement Menu

WEBJul 13, 2020 · Fill a large stock pot or dutch oven about half full with water, and bring the water to a boil over medium heat. Add the corn on the …

1. For boiling corn: Peel the corn on the cob and remove the silks. Fill a large stock pot or dutch oven about half full with water, and bring the water to a boil over medium heat. Add the corn on the cob. Cover and return to a boil. Cook for 5-7 minutes and remove from water. Carefully cut corn kernels off the cob. Place in a large bowl and set aside.
2. For grilling corn: Heat the grill to medium. Pull the outer husks down the ear to the base. Strip away the silks from each ear of corn. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of kosher salt to soak for 10 minutes. Remove corn from water and shake off excess well. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes or so, until kernels feel tender when pierced with a fork or knife. Remove the husks and carefully cut corn kernels off the cob. Place in a large bowl and set aside.
3. In a small bowl, whisk together all of the ingredients except the Cotija cheese and cilantro. Make sure the sauce is nice and smooth. Pour the sauce over the corn and give everything a nice stir. If it isn't creamy enough to your liking, add another 1-2 tablespoons of mayonnaise.
4. Sprinkle with Cotija cheese and cilantro. Taste for additional salt and pepper. Serve warm with tortilla chips or as a side dish.

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Elote – Mexican Street Corn Dip The Kitchen Whisperer

WEBJun 3, 2020 · Remove the kernels from the cob or use thawed flash-frozen corn. Place a large pan (cast iron or stainless steel – do not use non …

1. Shuck the corn, coat each ear with some oil/butter and grill for about 2-3 minutes turning. Remove from the grill and, when cool enough to touch, cut the kernels off the cob. If you don’t have a grill you can sauté it.
2. Remove the kernels from the cob or use thawed flash-frozen corn. Place a large pan (cast iron or stainless steel – do not use non-stick) with 1-2 Tbl of butter/oil in the pan over medium heat. Place the kernels and minced jalapenos in the pan. Cook for about 8 minutes, stirring occasionally. Add 1/2 tsp of salt and a pinch of pepper, stir and continue cooking until cooked through and some browning occurs. ~10-12 minutes. Remove from the stove. You can leave the corn in the pan if adding Manchego or transfer it to a mixing bowl if not.
3. In a bowl, whisk together the mayo, crema, lime juice, chili powder, cayenne, rest of the salt, rest of the pepper and cilantro. Whisk until combined.
4. Place the pan of corn back on the stove over medium heat. To that add the sauce, Cotija and Manchego. Mix until well combined and cook for a few minutes or until the cheese just starts to melt. Taste for seasoning, adjust accordingly. Transfer to a serving bowl, garnish with the reserved cilantro, Cotija and serve with chips.

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