Elote Dip

Elote dip: roasted corn, mixed with yogurt, cheese, lime, cilantro and spices.

I’m not sure about your neck of the woods but here in Chicago, summer street fest are all in full swing.  For us that means closed streets, more traffic, crowds, heat, cover bands (such as my fave, Rod Tuffcurls!) and street food.  Some of these “novelties” I can take or leave but street food. Well, that’s just God’s gift to us for suffering through the rest.

One very popular menu item sure to be present at almost every other fest is elote.  Elote is grilled corn, slathered in a mayo/cheese/lime/cilantro mixture.  Easy to transport and a joy to eat, it’s a favorite.

Unless you’re like me, and have and have major issues eating anything that I have to eat Henry the VIII style, surely getting food not only all over my face, but my shirt, arms, hair and shoes as well. I’m a mess. Also, I don’t particularly like getting my hands dirty when I eat, and I blame a still-undiscovered childhood trauma for that phobia.

Still, there’s no reason why my fellow phobics and/or slobs and I cannot enjoy the wonder that is Elote, and so we eat ours the civilized way. In dip form.

There’s no trickery to this. The food processor does all the work.  

Roast it, chop it, dump it, puree it. Eat it.  

Serve with chips because it’s a dip, and that’s the proper thing to do.

A note on the corn: I roasted and then broiled my fresh ears to get some char. If you’ve got the grill going yourself, knock yourself out and cook them that way. I’d no recommend boiling, we are roasting in a bit of butter, salt and pepper and a water bath wouldn’t allow those wonders.

Elote Dip

August 17, 2016

Cook: 50 min

Difficulty: Easy

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Fresh sweet corn, cheese, and lime come together with yogurt for this creamy and easy elote dip, a take on everyone's favorite Mexican street corn.

By: Chrissy

Ingredients

• 2 ears corn, shucked
• 1 TB butter
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 TB cream cheese
• 2 TB nonfat plain Greek yogurt
• 1/2 cup grated Parmesan cheese
• 1/2 tsp chili powder
• 1 lime, juiced
• 1 tsp garlic, minced
• 1/4 cup fresh cilantro, chopped
• Chips, to serve

Directions

• Step 1 Preheat the oven to 375F.
• Step 2 Place the corn on a foil lined sheet. Cover with the butter, salt and pepper. Roast 30 minutes and then place under the broiler, 10 minutes a side until brown. Set aside to cool slightly.
• Step 3 Once the corn has cooled, remove from the ears using a knife. Set aside.
• Step 4 In the bowl of a food processor, add the cream cheese, yogurt and lime, and puree until smooth. Add the corn and the remaining ingredients and pulse until all is well combined. Serve with chips.