This elote dip is great for when you want something other than chips and salsa. It’s creamy, super flavorful and makes for a delicious appetizer or side dish. Our suggestion? Instead of serving it in an ordinary bowl, use The Rustik Oven™ Sourdough Bread Bowl so you can rip, dip and enjoy.
Mexican Corn (Elote) Dip
2 teaspoons vegetable oil
2½ cups corn (preferably fresh)
1 tablespoon diced jalapeño (from about ½ jalapeño), optional
1 garlic clove, minced
¼ teaspoon chili powder
Zest and juice from ½ lime
¼ cup mayonnaise
¼ cup sour cream
¼ cup cotija cheese
¼ cup chopped fresh cilantro, plus more for sprinkling
The Rustik Oven™ Sourdough, halved and hollowed out
Tajín, for serving
1. In a cast iron skillet, heat the vegetable oil over medium heat. Add the corn and jalapeño (if using) and cook until slightly charred, 6 to 7 minutes. Add the garlic and cook until fragrant, about 1 minute more. Stir in the chili powder. Remove from the heat and spread onto a baking sheet or plate to cool.
2. When the corn mixture is cool, transfer it to a medium bowl. Add the lime zest and juice, mayonnaise, sour cream, cotija and cilantro. Stir to combine and serve in The Rustik Oven™ Sourdough Bread Bowl. Sprinkle with more cilantro and Tajín, if desired.