Description
Oven-roasted corn, hot sauce, cotija cheese and all the right spices come together in this creamy Roasted Corn Elotes Dip. Your favorite Mexican street corn flavor in a scoopable, irresistible dip.
Ingredients
- 4 cups fresh or frozen whole corn kernels
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon fresh cracked black pepper, divided
- 2 cloves garlic, minced
- 1 cup mayonnaise
- 1 tablespoon Cholula hot sauce
- 2 tablespoons fresh lime juice
- 1 teaspoon granulated sugar
- 3/4 cup crumbled cotija cheese, divided
- Sprinkle of chili powder, for garnishing
- 1 tablespoon chopped fresh cilantro, for garnishing
- Tortilla chips, for serving
Instructions
- Preheat oven to 450°F. Line a rimmed baking sheet with foil and spray with non-stick cooking spray.
- Spread the corn kernels in an even layer on the prepared sheet pan. Sprinkling evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Bake on the top rack of the oven for 15-20 minutes, shaking the pan and stirring the kernels halfway through the baking time, until the kernels start to turn brown in spots.
- Remove from oven, but leave the oven on. Let the kernels rest for 5 minutes.
- In a large mixing bowl, whisk together the mayonnaise, minced garlic, hot sauce, lime juice, sugar and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Add the roasted corn kernels to the bowl with the mayonnaise mixture and stir to combine well. Stir in 1/2 cup of the crumbled cotija cheese.
- Transfer the corn mixture to a 1.5 quart baking dish and garnish with the remaining 1/4 cup cotija cheese.
- Place the baking dish in the hot oven and bake for 10-15 minutes or until browning on top and bubbling around the edges.
- Garnish with a sprinkle of chili powder and the chopped cilantro. Serve with chips for dipping.