If you’re a fan of elote, this dip is going to be a game-changer in your party recipe lineup.
This dip combines the typical ingredients of the Mexican street corn with Dean’s French Onion Dip for an added savory kick. It serves as the base to combine together corn, jalapeños, cilantro, MORE Dean’s Dip, and chili powder for a punch of flavor.
This Elote Dip is also incredibly easy to make, as it doesn’t take more than 20 minutes to chargrill the corn, mix everything together, and bake it off. As a result, it makes for a great recipe idea to have when in a rush.
It takes the standard chips and dip to a whole new level, and makes for a great shareable platter to take to your next big party.
You can view the entire recipe for this Elote Dip below.
4 large ears of sweet corn
1 ½ cups Cotija cheese (fresh if possible)
¾ cup Dean’s French Onion Dip
¼ cup jalapeños, sliced
Small sprig of Cilantro
Preheat your grill. Alternatively, you can cook the corn on the stove.
If using the grill, place corn cobs on grates and cook, turning every 2 minutes until done. If using stove, place a large skillet on high heat. Allow skillet to heat completely for 3 minutes. Place corn cobs directly on the skillet (do not use oil). Rotate corn in pan until char is even around the cob.
Allow corn to cool slightly, then cut kernels off cob and place into a large bowl.
Add Dean’s French Onion Dip, jalapeños, and half of your cotija cheese. Place mixture into an 8” cast iron skillet or other ovenproof dish. Cover with the rest of the cotija cheese. Place skillet into oven for 8-10 minutes, or until the top is golden brown.
While your dip is baking, chop cilantro for garnish. Once done, remove dip from oven and top with chili powder, an additional scoop of Dean’s French Onion Dip, and cilantro. Serve hot with your favorite chips or other vessel of choice!
Created in partnership with Dean’s Dip