This easy and healthy elote dip recipe is made with boiled or grilled corn, infused with creamy homemade mayonnaise, and topped off with Cotija cheese and cilantro. It's the perfect dip to serve alongside chips, but it can also be eaten as a side dish. It is gluten free and will be loved by the whole family!
I am so excited to finally share this recipe with you all. Since we got our Traeger grill, we have probably grilled corn on the cob about 15 times in the past month or so.
I knew I wanted to make an easy corn dip recipe that would pair well with chips since we were barbecuing on the 4th and hosting our close family for Sophie's 2nd birthday this month, too.
I was inspired by the traditional street corn dip recipe, and I knew I wanted to make something very similar with my homemade paleo mayonnaise inside.
You can absolutely create this recipe with boiled corn instead of grilled corn (which is what you will see pictured below) if you do not have access to a grill.
It turns out absolutely delicious either way. I have included instructions for both preparations.
I have included the ingredients you will need below. This will amount to about 5 cups of elote dip, so it's plenty if you are hosting a small(er) gathering.
How to make healthy elote dip
For boiling corn: Peel the corn on the cob and remove the silks. Fill a large stock pot or dutch oven about half full with water, and bring the water to a boil over medium heat. Add the corn on the cob. Cover and return to a boil. Cook for 5-7 minutes and remove from water. Carefully cut corn kernels off the cob. Place in a large bowl and set aside.
For grilling corn: Heat the grill to medium. Pull the outer husks down the ear to the base. Strip away the silks from each ear of corn. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of kosher salt to soak for 10 minutes. Remove corn from water and shake off excess well.
Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes or so, until kernels feel tender when pierced with a fork or knife. Remove the husks and carefully cut corn kernels off the cob. Place in a large bowl and set aside.
In a small bowl, whisk together all of the ingredients except the Cotija cheese and cilantro. Make sure the sauce is nice and smooth. Pour the sauce over the corn and give everything a nice stir. If it isn't creamy enough to your liking, add another 1-2 tablespoons of mayonnaise.
Sprinkle with Cotija cheese and cilantro. Taste for additional salt and pepper. Serve warm with tortilla chips or as a side dish.
How to make grilled corn on the cob
Heat the grill to medium. Pull the outer husks down the ear to the base. Strip away the silks from each ear of corn.
Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of kosher salt to soak for 10 minutes.
Remove corn from water and shake off excess well.
Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes or so, until kernels feel tender when pierced with a fork or knife. Remove the husks.
Expert Tips & Tricks
- If you are grilling your corn, do not skip the step for soaking it in water first. It will reduce the chance of flare-ups on the grill and provide for a more moist corn kernel! 😉
- Make your own mayonnaise. I was never a fan of mayo until I started making my own. There's no aftertaste, and it's so creamy and delightful.
- Pair this with your favorite tortilla chip, whether that's something grain free or a traditional corn chip.
- This can also be served as a small side salad on any plate. Pair it with your favorite protein!
Healthy recipes elote dip will pair well with:
Gluten Free Blackened Shrimp Tacos
Keto Taco Salad with Ground Beef
Instant Pot Chicken Taco Bowls
Easy and Healthy Elote Dip
Ingredients
- 4 ½ cups cooked corn, about 5 cobs of corn see notes
- ¼ cup Homemade Paleo Mayonnaise see notes
- 6 garlic cloves minced
- 1 lime zested
- 2 ½ tablespoons freshly squeezed lime juice
- 1 ½ teaspoons kosher salt
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ⅛ teaspoon cayenne pepper optional
- 5 tablespoons Cotija cheese crumbled
- 3 tablespoons finely chopped cilantro
- kosher salt to taste
- black pepper to taste
Instructions
- For boiling corn: Peel the corn on the cob and remove the silks. Fill a large stock pot or dutch oven about half full with water, and bring the water to a boil over medium heat. Add the corn on the cob. Cover and return to a boil. Cook for 5-7 minutes and remove from water. Carefully cut corn kernels off the cob. Place in a large bowl and set aside.
- For grilling corn: Heat the grill to medium. Pull the outer husks down the ear to the base. Strip away the silks from each ear of corn. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of kosher salt to soak for 10 minutes. Remove corn from water and shake off excess well. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes or so, until kernels feel tender when pierced with a fork or knife. Remove the husks and carefully cut corn kernels off the cob. Place in a large bowl and set aside.
- In a small bowl, whisk together all of the ingredients except the Cotija cheese and cilantro. Make sure the sauce is nice and smooth. Pour the sauce over the corn and give everything a nice stir. If it isn't creamy enough to your liking, add another 1-2 tablespoons of mayonnaise.
- Sprinkle with Cotija cheese and cilantro. Taste for additional salt and pepper. Serve warm with tortilla chips or as a side dish.
Notes
- You will need approximately 4 ½ cups of cooked corn kernels. This will amount to about 5 cobs of corn.
- If you are grilling the corn, do not skip the soaking in water step. This will ensure there are no flare-ups on your grill!
- If you'd like your dip to be creamier, simply add another 1-2 tablespoons of mayonnaise.
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