For those out there who have never tasted, and reveled, in the deliciousness of Mexican Street Corn, or elotes, then you have been seriously missing out. Our latest recipe is inspired by a Philly food trip back in April. Mexican Street Corn consists of corn on the cob slathered in a cheese and chile-spiked cream sauce that is finished off with a spritz of lime juice. It is one of the tastiest and most addictive savory side dishes one can make during the summer months.
Elotes are creamy, cheesy, spicy, and citrusy. All the flavor notes are hit upon in one handheld bite. Somewhere under all that cheese and creamy wonder is a vegetable. So, technically there is some kind of nutritional value in this dish. Shhh, don’t argue….its healthy, I just know it deep, deep down.
The true star of this dish is the sauce, lending ridiculous amounts of flavor to the recipe. The corn somehow was regulated to a supporting role in this production, serving only as a vessel for the super yummy cream sauce.
When Kyle spotted Mexican Street Corn Dip on a menu in a local bar – he was immediately intrigued. He had Mexican Street Corn in soup form before, in fact, that soup became the inspiration for the Corn Gazpacho recipe that was infused with elotes flavors on the blog. Well, the street corn dip lived up to all the hype. It delivered all the flavors from original Mexican Street Corn, just in a new version, in dip form.
When Kyle began work on recreating the dish he learned that the dip was closer to esquites, which features all the glory of Mexican Street Corn, but is served cut off the cob. This type of dish may just be a bit more cookout friendly – no cob-gnawing and less unsightly corn kernels getting lodged in one’s teeth.
So, Kyle’s quest for a less messy dish led him to a recipe for esquites from Serious Eats. This recipe amped up the proportions of cream sauce (the best part!) to corn, giving the dish a creamier, dip-like texture. Instead of using sour cream, the more traditional base for the sauce, he used Greek yogurt, making the dip slightly less guilt-inducing. Slightly.
Crumbly cotija is the traditional cheese to use in the recipe, but, alas, there was none to be found at the local market. Kyle used crumbled goat cheese instead (feta would work too!). Once the cheese is folded in the dip, you won’t notice any difference. If anyone else complains when you serve it, immediately cut them out of your life. No one needs that type of negativity.
At the bar, the dip was served hot. However, surprisingly Kyle’s batch was equally awesome served cold, making this a phenomenal (and-gluten free might I add!) make-ahead option for any summer gathering.
Adapted from Serious Eats.
- 2 tablespoons olive oil
- 4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)
- Kosher salt
- 1 jalapeño pepper, seeded and stemmed, finely chopped
- 2 medium cloves garlic, finely minced
- 2 tablespoons mayonnaise
- ½ cup sour cream or Greek yogurt
- 2 ounces feta, cotija or goat cheese, finely crumbled
- ½ cup fresh cilantro leaves, finely chopped
- 1 tablespoon fresh juice from 1 lime
- 1 tablespoon white wine vinegar
- Dash of cayenne pepper
- Tortilla chips, for serving
- Heat oil in a large non-stick skillet or wok over medium-high heat until shimmering. Add corn kernels, season with salt, toss and cook without moving until charred on one side, about 2 minutes. Toss corn and cook without moving until charred on second side, about 2 minutes longer. Continue this process 2 more times, until you have cooked the corn for 8 minutes total.
- Reduce heat to medium-low and add the jalapeno and garlic. Cook, stirring occasionally, until garlic and jalapeno are fragrant and corn is fully cooked, about 2 more minutes.
- Combine mayonnaise, sour cream (or yogurt), cheese, cilantro, lime juice, vinegar and cayenne pepper in a large bowl. Add corn mixture and toss to combine. Taste and adjust seasoning with salt and more cayenne pepper to taste. Serve immediately with tortilla chips.
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