Easy and Healthy Elote Dip

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

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!

Course Appetizer, Snack

Cuisine Mexican

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 80kcal

Author Monica Stevens Le

Ingredients

4 1/2 cups cooked corn, about 5 cobs of corn see notes
1/4 cup Homemade Paleo Mayonnaise see notes
6 garlic cloves minced
1 lime zested
2 1/2 tablespoons freshly squeezed lime juice
1 1/2 teaspoons kosher salt
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/8 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 1/2 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