Traditional Mexican Elote or street corn is made by covering corn with mayonnaise, cotija cheese, and spices. I grew up eating this every time I visited New York City and it’s one of my favorite ways to enjoy corn. This recipe turns street corn into a tasty and healthy elote inspired dip made with corn, red onion, and jalapeno for a kick and is dairy and gluten free. Serve the dip with crackers or tortilla chips and make it from fresh, frozen, or grilled corn!
For this recipe, you will need:
- Olive Oil
- Corn: I used frozen corn, but you could also use canned corn or fresh corn that is grilled or steamed, just cut the kernels off of the cob
- Garlic
- Onion: I recommend using red onionÂ
- Cilantro: use fresh cilantro for this and chop it up for the recipe
- Jalapeno: I only added in ¼ of the jalapeno, but if you prefer a spicier dish, add more according to your taste and make sure to wash your hands right after cutting the pepper
- Lime: save the other 1/2 of the lime to squeeze on the final dish
- Salt: I go light on the salt so you can add more to taste
- Chili Powder
- Yogurt: I used a dairy free coconut yogurt, but any plain yogurt will work and to make the dish even creamier you can add another ¼ cup of yogurt
- Cashews
- Lemon
Tips:
- Serve this with crackers or tortilla chips which you can make yourself by cutting up a tortilla wrap and air frying at 370 degrees for 4-6 minutes
How to Store:
- Store in an airtight container for up to 3 days
Other corn recipes to try:
Shrimp Tacos with Peach Corn Salsa
Elote Mexican Street Corn Dip
Ingredients
- 1 tbsp olive oil
- 3 cups corn, cooked
- 1 large garlic clove, minced
- 1/2 red onion, diced
- 2 tbsp cilantro, chopped
- 1/4 jalapeno, diced
- 1/2 lime, juiced
- 1/4 tsp salt
- 1/2 tsp chili powder
- 1/4 cup dairy free yogurt
Vegan Cotija Cheese
- 1/2 cup cashews
- 1 tsp lemon juice
- 1 tsp water
Instructions
- Thaw or microwave frozen corn according to package instructions.
- Prep garlic, red onion, cilantro and jalapeno.
- Heat olive oil in a medium pan over medium heat. Add in corn and garlic over medium to low heat and stir occasionally for 6-8 minutes.
- While the corn cooks, add all cotija cheese ingredients to a food processor or high speed blender and blend until fine.
- Turn off heat, add in jalapeno, red onion, cilantro, lime, chili powder, and salt. Mix everything together and then mix in the yogurt.
- Move corn mixture to a bowl and top with extra cilantro and cotija cheese.
- Serve with crackers or tortilla chips + ENJOY!
Did you make this recipe?Tag @girlswhoeat!
