Description
This Mexican-inspired Elote (Corn) Dip with Poblano Peppers is creamy, savory, and crunchy! Simple and fresh ingredients such as corn, sweet-mild poblano peppers, onions, and cilantro meld with spices then elevated with creamy quesadilla cheese and savory Cotija. A super delicious corn dip!
Ingredients
Scale
- 4 ears of corn (or 3 cups of corn kernels if you can’t find corn on the cob). See NOTES.
- 2 Poblano peppers - Adds a sweet and mild chile flavor
- 1 Medium size Onion for extra flavor - I used yellow, but any kind works
- 3 Garlic cloves - for more flavor
- 1/4 cup of Extra Virgin Olive oil - for sauteing the veggies
- 1 cup of Quesadilla Cheese - this makes the dip creamy and cheezy
- 1/2 cup of Cotija Cheese - adds a savory aged cheese flavor with a salty-yet-milky flavor profile. It’s like the Parmesan of Mexico!
- 1 Cup of Milk
- 1/2 teaspoon of Chipotle Powder (or more if you like it spicier)
- 2 teaspoons of Smoked Paprika - I like the smokiness it adds without the heat
- 1/4 cup of Chopped Cilantro (can’t go without Cilantro!)
- 2 teaspoons of Salt
- 1 teaspoon of Black Pepper
- Takis spicy tortilla chips for an extra crunchy dip topping and heat (totally optional!)
Your favorite corn chips for dipping.
Instructions
Grill (or roast) the corn
- Turn your grill on. Brush the peeled corn with Olive Oil and sprinkle salt and pepper. Grill the corn turning regularly to cook all sides and get that charred look (about 5 minutes). Do not leave the corn unattended to avoid overcooking it and becoming dry.
- You will want the corn about three-quarters of the way done until it looks charred but moist.
- Remove from the grill and let it cool down. Remove the corn kernels from the cob using a sharp knife.
This produces about three cups of corn kernels. - Using an electric blender or food processor, puree one cup of the corn kernels until smooth (60-90 seconds). Set aside
Prep the rest of your ingredients and finish the corn dip.
- Chop the Poblano peppers (deveined and seeded), garlic, onion, and cilantro.
- Heat 1/4 cup of Olive oil over medium heat in a large skillet. Add the chopped onions and cook until softened and look translucent (about 5 minutes).
- Add the Poblano and Garlic and cook for another 3 minutes. Stir in the spices (smoked paprika, chipotle powder, salt, and pepper), and continue cooking for 1 minute to make the flavors friendly.
-
Add corn kernels, creamed corn, quesadilla, Cotija cheeses, and chopped Cilantro. Stir and let it cook for another 5 minutes at low heat to allow the flavors to meld well through this last cooking tour.
Taste and adjust seasonings (Rectifique la Sazon!). Enjoy!
Notes
- You can easily pan-roast your corn if you do not have a grill: Heat one tablespoon of olive oil in a skillet and add the corn. Let it cook, turning regularly until it gets nicely roasted and caramelized around the edges. You can still get some of that charred look through this stovetop method. Alternatively, if you have a gas stove, you can also roast the corn directly on the gas burner.
- This dip is perfect for the make-ahead. You could make it the day before you plan to serve it, as the flavors will meld and intensify.
- You can sprinkle with some crushed Takis Spicy corn tortillas for an extra heat kick (totally optional)
- Serve alongside your favorite Tacos, like these Chimichurri Steak Tacos. As a burger topping or use it in wraps and quesadillas.
- Don’t have corn on the cob? You can easily make your Elote dip recipe with frozen or canned corn (drain well).
Fire-roasted corn is now sold online or in the freezer section in most grocery stores right next to the regular corn. You may also find fire-roasted corn in the canned veggies aisle. - Storage: Any leftovers should be stored in the fridge in an airtight container for up to 4 days.
Nutrition
- Serving Size: Heaping scoop
- Calories: 76
- Sugar: 2.7 g
- Sodium: 308.2 mg
- Fat: 4.8 g
- Carbohydrates: 6.7 g
- Fiber: 0.9 g
- Protein: 2.9 g
