There’s kind of a buzz about “Elotes” or Mexican Street Corn these days. Especially in light of
the food-truck craze…you’re likely to see this dish at swanky food stands. It’s the perfect
handheld snack, packed with flavor. It has a delicious crunch and the perfect mix of sweet,
savory, and smoky.
This recipe hits all those notes, but in a great way, making it a great dish to bring to a cookout,
game night or potluck. It’s super easy to throw the ingredients together and when you’re done
mixing you have a super-tasty dip that will have people standing over the food table (ask me
how I know!) I hope you’re able to share this recipe with good friends this summer.
Recipe Notes:
My “healthy substitution” in this recipe is to use avocado oil mayo (avoiding the inflammatory
canola oil in most mayos). I also love to use grain-free chips and veggies to dip.
Roasted Street Corn Dip
Ingredients
- ⅓ cup mayo
- 4 oz. cream cheese softened
- ⅓ cup sour cream
- 1 ½ cups fresh roasted or grilled corn about 3 ears
- ⅓ cup grated parmesan
- ⅓ cup bell pepper any color, finely diced
- ¾ tsp salt
- Juice of ½ lime
- ½ tsp each garlic powder, cumin, chipotle powder and oregano
Instructions
- Peel and cook corn on a grill or smoker until tender. Cut from cob. (boiling method or canned
- corn is also okay). Add all ingredients to a large mixing bowl and combine with an electric mixer
- until creamy. Serve with tortilla chips or veggies. Enjoy!
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