Chargrilled Street Corn Fiesta Dip

Step into a world of vibrant flavors with this irresistibly creamy and savory Roasted Corn Elotes Dip. It beautifully captures the smoky, spicy, and tangy essence of traditional Mexican street corn, or “elotes,” transforming it into a luxurious, scoopable dip that promises to be the star of any gathering. Imagine oven-roasted corn kernels, kissed by the heat, mingling with a rich, zesty sauce, crowned with crumbled cotija cheese, fresh cilantro, and a hint of chili powder. It’s a celebration of flavor, designed for easy enjoyment and guaranteed to leave your taste buds wanting more.

Unveiling the Ultimate Mexican Street Corn Dip

If the vibrant, smoky, and zesty notes of traditional Mexican Street Corn (Elotes) are a delight to your palate, then prepare to fall head over heels for this incredibly easy-to-make and even easier-to-eat Roasted Corn Elotes Dip. We’re talking about perfectly oven-roasted corn, achieving that sweet, caramelized char, swimming in a luscious, creamy, and mildly spicy sauce. Each spoonful is a symphony of flavors, elevated by the salty tang of cotija cheese, the fresh brightness of chopped cilantro, and a dusting of aromatic chili powder.

This isn’t just a dip; it’s an experience. It takes all the beloved elements of classic elotes – the smoky corn, the rich crema, the lime, the chili, the cheese – and reimagines them in a format perfect for sharing. Forget the messy corn on the cob; with this dip, you just need a sturdy tortilla chip (or your favorite dipper!) and you’re in for an unforgettable culinary journey. Whether you’re hosting a party, enjoying a casual family get-together, or simply craving something extraordinary, this Elotes Dip is your answer. It’s truly that delicious, and we can’t wait for you to try it and make it a staple in your recipe collection!

The Magic of Roasted Corn: Enhancing Natural Sweetness

The secret to the depth of flavor in this dip lies in the preparation of the corn. Roasting or grilling corn is a culinary game-changer; it unlocks and intensifies its natural sugars, transforming each kernel into a burst of sweet, slightly smoky goodness. This process creates a beautiful caramelization and a slight char that adds layers of complexity, far beyond what plain boiled or steamed corn can offer.

I consistently apply this technique to many of my corn-based recipes. For example, my Creamy Corn Chowder, my refreshing Grilled Corn Salsa recipe, and even my vibrant Pesto Rice Salad all benefit immensely from this roasting step. It’s a simple technique that yields profound flavor dividends, enhancing the overall taste and elevating the entire dish.

Traditional Mexican elotes feature grilled or roasted corn, generously slathered with a rich mixture typically comprising mayonnaise, fresh lime juice, and a generous sprinkle of chili powder. This dip masterfully brings all those iconic, crave-worthy flavors together, but in an incredibly convenient and easy-to-manage form. It’s designed for effortless preparation and enjoyment, making it an absolute crowd-pleaser and a guaranteed hit at any gathering. The combination of sweet, savory, tangy, and spicy notes is simply irresistible. Get ready to impress your guests and delight your family!

Essential Ingredients and Kitchen Supplies for Your Elotes Dip

Creating this spectacular Roasted Corn Elotes Dip requires a handful of fresh, flavorful ingredients and some basic kitchen tools. Each component plays a vital role in building the layered taste profile that makes this dip so addictive. (For precise measurements and detailed instructions, please refer to the recipe card at the bottom of this post.)

Key Ingredients:

• Fresh or frozen whole corn kernels: While fresh corn off the cob offers unparalleled sweetness and texture, high-quality frozen corn works wonderfully, especially when roasted to bring out its best flavor. Ensure it’s fully thawed if using frozen.
• Kosher salt: Essential for seasoning the corn during roasting and balancing the overall flavors of the dip.
• Fresh cracked black pepper: Adds a subtle peppery kick that complements the other spices.
• Minced garlic: Provides an aromatic base and depth of flavor to the creamy sauce.
• Mayonnaise: The creamy foundation of the dip, providing richness and binding all the ingredients together. Choose a good quality full-fat mayonnaise for the best texture and flavor.
• Cholula hot sauce: A classic choice for its balanced heat and tangy, smoky notes. You can adjust the amount to suit your preferred spice level, or substitute with another mild to medium hot sauce.
• Fresh lime juice: Crucial for that authentic elotes tang and brightness, cutting through the richness of the mayonnaise and cheese. Always opt for freshly squeezed lime juice for the best results.
• Granulated sugar: A small amount enhances the sweetness of the corn and helps to balance the acidity from the lime and hot sauce.
• Cotija cheese: A salty, firm Mexican cheese that crumbles beautifully and adds a distinct savory flavor. Its texture holds up well in the dip. If unavailable, crumbled feta or finely grated Parmesan can be a decent substitute.
• Chili powder, for garnishing: Adds a lovely visual pop and another layer of warm, earthy spice.
• Chopped fresh cilantro, for garnishing: Offers a burst of freshness and a vibrant green color that truly brightens the dip. Don’t skip this!
• Tortilla chips, for serving: The perfect crunchy vehicle for scooping up this delightful dip. Choose sturdy, restaurant-style chips.

Essential Supplies:

• Rimmed baking sheet: Crucial for roasting the corn evenly without spillage.
• Aluminum foil: Used to line the baking sheet, making cleanup a breeze.
• Nonstick cooking spray: Prevents the corn from sticking to the foil during roasting.
• Large mixing bowl: For combining the roasted corn with the creamy sauce ingredients.
• 1.5 quart baking dish: The ideal size for baking and serving this dip, ensuring even heating and a beautiful presentation.

Crafting the Perfect Roasted Corn Elotes Dip: A Step-by-Step Guide

Making this incredible Elotes Dip is a straightforward process, divided into simple steps that ensure maximum flavor and a delightful texture. Follow these instructions carefully to achieve a dip that will impress everyone!

• Prepare for Roasting: Begin by preheating your oven to a robust 450°F (232°C). This high temperature is key to achieving that desirable char and caramelization on the corn. Line a rimmed baking sheet with aluminum foil. This step is not just for easier cleanup; it also helps in even roasting. Lightly spray the foil with non-stick cooking spray to prevent any sticking.
• Season and Roast the Corn: Spread the corn kernels (whether fresh or thawed frozen) in a single, even layer on the prepared sheet pan. Avoid overcrowding the pan; if necessary, use two baking sheets to ensure the corn roasts rather than steams. Evenly sprinkle the corn with 1/2 teaspoon of kosher salt and 1/4 teaspoon of fresh cracked black pepper.
• Bake to Perfection: Place the baking sheet on the top rack of your preheated oven. Bake for 15-20 minutes, or until the corn kernels begin to turn a beautiful golden brown in spots, with some noticeable charring. Halfway through the baking time (around 7-10 minutes), carefully remove the pan, shake it, and stir the kernels to ensure even roasting on all sides. This helps develop that deep, sweet flavor we’re looking for.
• Cool Down (Slightly) and Set Aside: Once roasted, remove the corn from the oven but keep the oven on – you’ll need it again soon! Let the roasted kernels rest on the pan for about 5 minutes. This allows them to cool slightly and for their flavors to meld.
• Whip Up the Creamy Base: While the corn is cooling, grab a large mixing bowl. In this bowl, whisk together the mayonnaise, minced garlic, Cholula hot sauce (adjusting to your desired spice level), fresh lime juice, granulated sugar, and the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Whisk until all ingredients are well combined and the mixture is smooth and creamy. This forms the luscious, tangy, and spicy heart of your dip.

• Combine and Incorporate Cheese: Add the gloriously roasted corn kernels to the large mixing bowl with your prepared mayonnaise mixture. Using a spatula or large spoon, stir everything together thoroughly, ensuring every kernel is coated in the creamy sauce. Then, gently fold in 1/2 cup of the crumbled cotija cheese. This adds a wonderful salty depth and authentic Mexican flavor directly into the dip.

• Prepare for the Final Bake: Transfer the delicious corn mixture into your 1.5 quart baking dish, spreading it out evenly. This dish will be perfect for baking and serving. Garnish the top of the dip generously with the remaining 1/4 cup of crumbled cotija cheese. This cheese will get beautifully browned and slightly crispy on top during baking, adding another layer of texture and flavor.
• The Grand Finale (Baking): Place the baking dish back into the hot oven. Bake for 10-15 minutes, or until the top is lightly browned and the dip is bubbling invitingly around the edges. This final bake warms the dip through, melts the cheese slightly, and allows all the flavors to truly meld and intensify.
• Garnish and Serve: Carefully remove the hot dip from the oven. For that perfect finishing touch, garnish with a sprinkle of chili powder and the freshly chopped cilantro. Serve immediately with a generous stack of sturdy tortilla chips for dipping. This dip is best enjoyed warm, when its creamy texture and rich flavors are at their peak.

Storage and Reheating Tips for Leftovers

While it’s highly likely this delicious dip will disappear quickly, should you find yourself with leftovers, proper storage and reheating are key to maintaining its quality and flavor.

Storage: Allow the dip to cool completely to room temperature before storing. Transfer any remaining Roasted Corn Elotes Dip into an airtight container. Store it in the refrigerator for up to 3-4 days. For optimal freshness, ensure the container is sealed tightly to prevent any air exposure, which can dry out the dip or affect its flavors.

Reheating: To reheat leftovers, spoon small portions into a microwave-safe dish. Heat in the microwave in 30-second intervals, stirring between each interval, until heated through. Be careful not to overheat, as this can cause the mayonnaise base to separate. Alternatively, for a slightly crisper top, you can reheat larger portions in an oven-safe dish at 300°F (150°C) for about 15-20 minutes, or until warmed through and bubbling gently. If it seems a little dry, a tiny splash of milk or a dollop of fresh mayonnaise can help revive its creamy texture before serving.

We absolutely adore seeing your culinary creations! If you whip up this delightful Roasted Corn Elotes Dip, please make sure to snap a beautiful picture and share it with us on Instagram. Tag @thebakermama so we can admire your delicious masterpiece! And if you’re a Facebook user, we’d love for you to join our vibrant community in the Friends of The BakerMama group. It’s a fantastic place to connect with fellow food enthusiasts, share your culinary adventures, and discover even more fun and yummy recipes from our collection. We’re always so inspired and thrilled to see the creative ways you bring our ideas to life. Enjoy every scrumptious bite, and happy cooking!

xoxo,

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Roasted Corn Elotes Dip

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  Author: The BakerMama
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  Prep Time: 10 minutes
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  Cook Time: 30 minutes
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  Total Time: 40 minutes
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  Yield: 6-8 servings

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Description

Indulge in the vibrant flavors of Mexico with this easy-to-make, incredibly delicious Roasted Corn Elotes Dip. Featuring sweet oven-roasted corn kernels bathed in a creamy, spicy, and tangy sauce made with mayonnaise, hot sauce, and fresh lime juice, then topped with salty cotija cheese and fresh cilantro. This irresistible dip transforms your favorite Mexican street corn into a scoopable party appetizer perfect for any gathering. It’s a guaranteed crowd-pleaser that brings a taste of authentic street food right to your table!

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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 (about 1 teaspoon)
• 1 cup full-fat mayonnaise
• 1-2 tablespoons Cholula hot sauce (adjust to taste)
• 2 tablespoons fresh lime juice (from 1-2 limes)
• 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, sturdy pita chips, or fresh vegetables, for serving

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Instructions

1. Prepare Oven and Baking Sheet: Preheat your oven to 450°F (232°C). Line a large, rimmed baking sheet with aluminum foil and lightly spray the foil with non-stick cooking spray. This prepares the surface for roasting and ensures easy cleanup.
2. Season the Corn: Spread the corn kernels (ensure frozen corn is fully thawed and patted dry) in an even, single layer on the prepared baking sheet. Sprinkle evenly with 1/2 teaspoon of kosher salt and 1/4 teaspoon of fresh cracked black pepper. Do not overcrowd the pan, as this can steam the corn instead of roasting it; use two sheets if necessary.
3. Roast the Corn: Place the baking sheet on the top rack of the preheated oven. Roast for 15-20 minutes, shaking the pan and stirring the kernels halfway through (at around the 7-10 minute mark). Continue baking until the corn kernels are tender, start to turn golden brown in spots, and develop a slight char, which enhances their natural sweetness and adds smoky depth.
4. Cool Corn Slightly: Remove the roasted corn from the oven but keep the oven on (you’ll use it again!). Let the corn kernels rest on the pan for about 5 minutes to cool slightly and allow flavors to concentrate.
5. Prepare the Creamy Sauce: In a large mixing bowl, whisk together the mayonnaise, minced garlic, Cholula hot sauce (start with 1 tablespoon and add more if you prefer a spicier dip), fresh lime juice, granulated sugar, and the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Whisk until the mixture is smooth, well combined, and creamy.
6. Combine Corn and Sauce: Add the slightly cooled roasted corn kernels to the bowl with the mayonnaise mixture. Stir gently but thoroughly with a spatula until all the corn is evenly coated in the rich, creamy sauce. Then, fold in 1/2 cup of the crumbled cotija cheese, distributing it evenly throughout the dip.
7. Assemble for Final Bake: Transfer the corn mixture to a 1.5-quart baking dish, spreading it out evenly. Garnish the top of the dip with the remaining 1/4 cup of crumbled cotija cheese. This cheese will form a delicious, slightly browned crust during the final bake.
8. Bake Until Bubbly: Place the baking dish in the hot oven and bake for 10-15 minutes, or until the dip is heated through, bubbling around the edges, and the cheese on top is lightly browned and melted. This step allows all the flavors to meld beautifully and warms the dip to perfection.
9. Garnish and Serve: Carefully remove the hot dip from the oven. Finish with a final sprinkle of chili powder and a generous scattering of freshly chopped cilantro. Serve immediately while warm, alongside your favorite sturdy tortilla chips, pita chips, or fresh vegetable sticks for dipping. Enjoy this vibrant, flavorful dip!

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