Elotes Corn Dip
The dip of the season
Move over hummus, back away, guacamole, because a new dip is in town. This elotes corn dip (aka Mexican street corn dip) is chunky, creamy, cheesy and absolutely packed full of flavour. It’s one of those moorish dips that I 100% devoured in one sitting, and I don’t even feel bad about it.
What I love about this dip is that you get these beautiful holiday-type vibes with it, yet not one ingredient is awkward or difficult to source. Pop down to your local supermarket and it’ll all be in there! (apologies in advance if not…). I don’t like faffy food that has 78 ingredients and needs super specialist equipment, so this absolutely does the trick. If you like a bit of heat, add in a finely chopped chilli for a spicy kick.
Gimme some stuff to dip…
- Tortilla chips – an absolute classic that is strudy enough to hold onto that chunky dip.
- Toasted sourdough or baguette slices – for all those millenials who have a freshly made sourdough ready to go.
- Mini tostadas or taco shells – keeps with the Mexican theme and gives a lovely bit of crunch.
- Waffle fries 0r chunky chips – did you honestly think I wouldn’t include a potato in this list?
- Grilled pitta or flatbread – a neutral base that lets that dip shine.
- Vegetables – grab your cucumber, peppers and carrots if you’ve yet to hit your 5-a-day.
Leftover corn?
If you ended up buying a pack of 4 corn on the cobs, I’ve got the perfect recipe for those remaining two. My air fryer corn ribs are ridiculously easy and super quick to knock up if you’re in a hurry.
Elotes Corn Dip
By Poppy Cooks
https://www.poppycooks.com/recipes/elotes-corn-dip/
Ingredients
- 2 corn on the cobs
- 1 tsp smoked paprika
- 1 tsp garlic granules
- 2 tbsp creme fraiche
- 2 tbsp mayonnaise
- 75g crumbled feta cheese
- 2 spring onions, sliced
- Salt and black pepper, olive oil
Metric
Imperial
Instructions
- Heat a frying pan over a high heat until smoking hot. Use a large, sharp knife to cut the corn kernels from the cob and chuck into the pan with a splash of oil. Fry until charred - be careful, as they tend to pop!
- Sprinkle the corn with the smoked paprika and garlic granules, plus a big pinch of salt and pepper. Cook for 1-2 more minutes until the spices are fragrant, then tip into a bowl and leave to cool completely.
- Mix the crumbled feta, creme fraiche and mayonnaise into the cooled corn with a little more salt and pepper. Spoon into your serving dish and top with the spring onions to garnish. Serve on the side of a charcuterie board or even with nachos for a Mexican feast.