If you aren’t familiar with roasted corn elote dip, it’s street food from Mexico and just as popular as the dirty water dogs sold on the streets of NYC. It’s basically corn on the cob, that’s placed on a stick and grilled or roasted. Then, the charred corn is slathered with lime, mayo and grated cheese. Secrets of a Home Cook likes roasted corn elote dip so everyone can enjoy it. It’s super easy to make with the flexibility of fresh or frozen corn. Believe me, this recipe works just as well with a bag of corn from the freezer with this bonus: you can make it all year long (not just corn season).
Charred corn: If it’s just not possible to get fresh corn, frozen will do and here’s the secret. Defrost frozen corn kernels and spread out onto paper towels to dry (by eliminating the moisture, the corn will char, not steam as it cooks). Broiling corn in the oven produces that same char as on the grill in less than five minutes.
About Cotija cheese: Cotija cheese is a mild, dry and salty cheese found in lots of Mexican dishes. It grates beautifully, so it’s perfect in texture and flavor for elote. It’s sold in most supermarkets, but if you’re hard pressed to find it, try ricotta salata or feta.
Serving options: Breath new life into your old appetizer rotation by serving elote. Sort of healthy, uniquely tasty and like nothing anyone’s ever had, it can be scooped into Tostito scoops as a canapé or in a bowl with chips for dipping.
- 1 pound bag frozen corn kernles, thawed
- ¾ cup mayonnaise
- 1 tablespoon hot sauce (Choulula)
- Zest and juice from 1 lime
- 4 oz. Cotija cheese (or ricotta salata)
- 2 scallions, trimmed and chopped
- Small handful of chopped cilantro
- To toast the corn: Preheat oven broiler. Spread corn out onto a clean dish towel or paper towels, then roll up like a jelly roll to dry the corn (it will get brown and toasty if it’s very dry). Spread corn out onto a baking sheet and place about 4-inches under the broiler. Broil for 3-4 minutes until brown and toasty (keep an eye on it so it doesn’t burn).
- To make elote: Turn oven from broil to 350 degrees. Place toasted corn in a bowl and ass mayo, hot sauce, lime zest and juice, cheese, and scallions. Toss to combine and place into an oven proof dish. Bake 10 minutes until hot and bubbly. Sprinkle with cilantro. Serve as a dip with tortilla chips or as a crostini on top of toasted baguette slices.