Spicy Elote Dip
Elote (aka Mexican street corn) is one of my favorite Mexican dishes that has become ubiquitous around Los Angeles. So why not turn it into a dip? This dip has everything you want in an appetizer – it’s cheesy, spicy, salty, sweet, and would be a great addition to a Cinco de Mayo party. Serve it with Mexican pilsners or lagers (I’d recommend Modelo).
- 1 medium yellow onion, diced
- 2 habanero peppers, seeds removed and diced
- 1 4-oz can fire roasted green chilis
- 2 gloves garlic, minced
- 1 tbsp butter
- 3 cups grilled corn
- 6 oz cream cheese
- 1/2 cup milk
- 1/2 cup half and half
- 2 cups shredded monterey jack cheese
- 1 tbsp hot sauce
- Fine sea salt and freshly cracked pepper
- For serving:
- 2 tbsp chopped cilantro
- 3 tbsp sliced green onions
- 3 tbsp crumbled cotija cheese
- A pinch of smoked paprika
- Mexican crema
- Jalapeno slices (optional)
Preheat oven to 375 degrees.
In a saucepan, add butter over medium high heat. Add onion and habanero peppers and a pinch of salt, and saute until translucent, 5 minutes. Add garlic and cook for an additional 30 seconds, until fragrant but not burned.
Add corn and saute for another 1-2 minutes. Empty contents onto a plate and set aside. Return saucepan to stove.
Add milk, half and half, and cream cheese to saucepan over medium heat and whisk until melted. Reduce heat to low and add shredded monterey jack cheese, stirring until melted. Add hot sauce, 1 tsp salt, and a few turns of freshly cracked pepper to taste. Add fire roasted chilis and corn mixture back into dip, stirring to incorporate.
Pour dip into an ovenproof dish and bake for 10-15 minutes, until bubbly and golden brown. Remove from oven and top with cilantro, green onions, a pinch of smoked paprika, cotija cheese, a drizzle of mexican crema, and jalapeno slices (if you need the heat). Serve with tortilla chips and beer!