Have you ever had an elote? Well, it’s likely you’ve had an elote but have you had a Mexican style one?
Elote is a Mexican corn on the cob, most of the time it’s street food. Growing up the ‘elote man’ would come around my neighborhood pushing a cart. He’d honk a horn as he walked by and if you were in the mood for a delicious hot corn you’d grab a few dollars and run out to stop him.
Then, he’d grab a corn from a huge steaming pot, pierce a stick through the bottom and slather it with butter, mayo, cheese and chili. He’d hand over this big corn on the cob covered in all these delicious flavors with a napkin and it was time to dig in!
It is magical and messy and delicious.
The elote man still comes around, but not as often now. I think he’s expanded his territory so he can’t hit up every neighborhood every day. So when I do hear the horn (or bell) I am all about it!
Since I can’t predict when a random elote man will come around and I also can’t tell if he ever hits up your block I put together this elote inspired recipe to get my fix and share the taste with you.
This recipe can be served chilled / room temperature without the cheese on top, but that helps take it to the next level and makes up for the fact that it’s not made fresh right in front of you for $1.50.
I’m working with GOYA and IMUSA on this post to help celebrate Hispanic Heritage Month. I use their products at home all the time so when they contacted me I was excited to pass it on to you! The companies have come together to celebrate this month, share recipes and give one RER reader a tortilla warmer and recipe book. Enter in the comments below.
Easy Mexican Corn Dip
- 2 cans of corn, drained (I used the kind with bell peppers in it)
- .5 cup sour cream OR greek yogurt
- .5 cup mayonnaise
- 4 oz can diced green chilies
- 5 oz. cotija cheese, crumbled
- 1 Tb. garlic powder
- .5 – 1 Tb chili powder (to taste)
- salt & pepper
- Cholula hot sauce to taste – I added a few big splashes
- 3/4 cup shredded sharp cheddar
Directions: Combine all ingredients except shredded cheddar. Mix thoroughly. Let set in fridge for a few hours or overnight (optional step). Pour into a baking dish. Top with shredded cheese and bake at 350 degrees until heated through and cheese is melted.
Serve with chips, tortillas, hunks of delicious bread…
I mix all the ingredients and then crumbled the cotija and mixed again. This keeps you from having to crumble the cheese and dirty another dish.
You can put this in a baking dish, top with cheese and bake to serve right away.
But, I think the flavors come out so much better if you let it set for a bit. This is a great make ahead dish for BBQs or parties.
IMUSA and GOYA GIVEAWAY
GOYA and IMUSA are giving one RER reader a tortilla warmer and recipe book.
To Enter Giveaway: Leave a comment on this post. Open to residents of the US. Closes 10/25/16 12am PST.
Question: Have you ever had a Mexican style elote? Do you (would you) get it with everything or skip the chili?
Disclaimer: Prize provided by Goya and IMUSA as this post is in partnership with them. All opinions are my own.
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