Elote is grilled Mexican corn that has been covered in mayonnaise and sour cream and then sprinkled with cotija cheese, lime juice, and chili powder. It is quite delicious, but having grilled corn is not always easy, and it isn’t exactly portable, so with corn at its peak right now, I made this inside version into a dip. It has the elote flavor without the grill and is quite portable – though it is best if you can keep it warm. I will admit to eating some leftovers cold though, and it was quite good.
To come up with the recipe, I looked at lots of elote recipes to get the ingredients right, in the end I had to just add them to the corn and keep tasting it to get the amounts right because it is so different to stir it in instead of spreading it on the outside. I used Parmesan instead of cojita because our rural grocery store did not have cotija, so either would do. The result was wonderful. Hope you enjoy it as much as we did!
- 3 cups corn, cut from the cob like you would for creamed corn
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 cups grated Parmesan of Cotija cheese
- 1/4 cup cilantro (or more to taste), chopped
- 2 Tbsps. chili powder
- the juice of 2 limes
- 1 tsp. salt
- tortilla chips for serving
- Preheat oven to 350 degrees.
- Stir together all ingredients until well combined and pour into a medium casserole dish.
- Bake for approximately 30 minutes or until bubbly.
- Serve with tortilla chips