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Creamy Smoky Grilled Corn Elote Dip: Easy Summer Recipe

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This creamy smoky grilled corn elote dip is everything you love about Mexican street corn but spoonable, shareable, and even more addictive. The smokiness from the grill, the tang from the lime, and the richness of the crema come together in a bowl that disappears faster than anything else on the table.

Ingredients

Scale
  • 6 ears fresh corn on the cob, husks removed
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 2 tablespoons fresh lime juice (from about 1 large lime)
  • 1/2 cup cotija cheese, crumbled
  • 1 teaspoon chili powder (ancho chili powder recommended)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 cup fresh cilantro, chopped (plus more for garnish)
  • Salt and black pepper to taste
  • Optional: pinch of cayenne pepper, sliced jalapeño for garnish

Instructions

  1. Preheat your grill to medium-high heat (about 400°F to 450°F). While it heats up, husk the corn and remove all the silk. Run the ears under cold water to catch any stray silk strands.
  2. Grill the corn directly on the grates — no oil, no foil. Place the ears directly on the hot grates and cook for 10 to 12 minutes total, turning every 2 to 3 minutes with tongs. You want beautiful char marks on all sides; some kernels will blacken slightly.
  3. Let the corn cool slightly on a cutting board for about 5 minutes, until cool enough to handle but still warm.
  4. Make the crema: In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, and a pinch of salt and pepper. Taste and adjust seasoning as desired. Set aside.
  5. Cut the kernels off the cobs: Stand each ear upright on the cutting board and use a chef’s knife to slice downward, cutting the kernels off in strips. Don’t cut too deep. You should get about 4 to 5 cups of kernels.
  6. Combine everything: In a large bowl, add the warm corn kernels, the crema, and about half the crumbled cotija cheese. Stir gently until everything is well coated.
  7. Season and adjust: Taste the dip and add more salt, pepper, or lime juice as needed. Remember that the cotija will add saltiness.
  8. Transfer to a serving bowl. Sprinkle the remaining cotija cheese on top, along with the chopped cilantro. Add sliced jalapeño or extra chili powder for garnish if desired.
  9. Serve immediately. This dip is best served warm or at room temperature.

Notes

Don’t rinse the corn after grilling to preserve smoky flavor. Dry corn before grilling to ensure proper charring. Let corn rest before cutting to prevent kernels from bursting. Warm corn absorbs flavor better, so add crema while still warm. Crema can be made up to 2 days in advance. For a vegan version, use vegan mayo and dairy-free sour cream or coconut yogurt, and replace cotija with vegan feta or nutritional yeast.

Nutrition

Keywords: grilled corn dip, elote dip, creamy corn dip, summer appetizer, Mexican street corn dip, smoky corn dip

Find it online: https://lumalunch.com/creamy-smoky-grilled-corn-elote-dip-easy-summer-recipe/