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Home » All Recipes » Gluten Free Recipes

Easy and Healthy Elote Dip

Modified: Dec 21, 2021 by Monica Le · Published: Jul 13, 2020 · Leave a Comment

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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!

easy elote dip in a bowl with a silver spoon and cilantro on top

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.

ingredients laid out to make healthy elote dip: corn, garlic, cotija cheese, chili powder, mayonnaise, cayenne, paprika, limes

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.

cooked corn in a large ceramic bowl with a spoon inside

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.

elote dip on a platter with corn chips

Expert Tips & Tricks

  1. 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! 😉
  2. 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.
  3. Pair this with your favorite tortilla chip, whether that's something grain free or a traditional corn chip.
  4. This can also be served as a small side salad on any plate. Pair it with your favorite protein!
healthy elote dip in a bowl with cilantro and cotija cheese on top

Healthy recipes elote dip will pair well with:

Gluten Free Blackened Shrimp Tacos

Baked BBQ Chicken Drumsticks

Healthy Chicken Tinga Tacos

Keto Taco Salad with Ground Beef

Instant Pot Chicken Taco Bowls

easy elote dip in a bowl with a silver spoon and cilantro on top

Easy and Healthy Elote Dip

Monica Le
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!
5 from 1 vote
Print Recipe Pin Recipe Add to Collection Go to Collections
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Appetizer, Snack
Cuisine Mexican
Servings 16
Calories 80 kcal

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.

Nutrition

Calories: 80kcalCarbohydrates: 10gProtein: 2gFat: 4gFiber: 1gSugar: 2g
Tried this recipe?Let us know how it was!

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