Creme Hot Elote Dip
I am quite a fan of grilled corn. I have a recipe for the traditional Elote here on this channel for those who would like to try their hand at that. However, on Game-Day’s and when I tailgate or just the party at the house, this Creamy Hot Elote Dip fits the bill. It’s ready in 30 min. It’s scaleable so you can quickly make a boat load for a crowd. This is good enough to just make it for yourself and enjoy a great treat or a side dish for a Taco Tuesday!
You can also substitute canned corn if you are in a pinch. Additionally, you can use your Pellet Smoker to do both the grilling of the corn and the baking of the assembled dish as well. We sport the Traeger Ironwood at home, it really has been an amazing pellet smoker.
Get yourself a good sturdy bag of tortilla chips, some Takis for garnish and a Jarritos Pineapple and there are very few things that top this Creamy Hot Elote Dip, even if your sports team isn’t doing too well this year.
Creamy Hot Elote Dip
Equipment
- 1 large mixing bowl
- 1 1-1/2 quart shallow casserole dish
Ingredients
- 6 ears corn on the cob about 2 cups of corn kernels
- 1/2 cup Duke's Mayonnaise
- 4 oz Cream Cheese softened
- 1 cup Shredded Cheddar Cheese divided
- 2/3 cup Cotija Cheese
- 1 lime
- 2 cups Crushed Takis Tortilla Chips
- 2 cups Mexican Creme
- 2 oz Hatch Green Roasted Chiles from a can
Instructions
- Preheat your oven at 375 degrees F or you can Start your Pellet Smoker
- If you would like you can grill your corn on your smoker or outside grill. Once cooked, use a chef's knife and cut the kernels off the cob.
- In a large mixing bowl, add your Duke's Mayonnaise, Hatch Green Chiles and soften cream cheese until it is blended and smooth.
- Stir in your grilled corn kernels, 1/2 of the shredded cheese, and 1/2 of the Cotija cheese and the green onions and combine.
- In your casserole dish, spoon in your mixture, once that is flat, then sprinkle the remaining cheddar cheese and 2 tablespoons of your Cotija cheese.
- Bake or Smoke uncovered for 20-25 minutes or until it is bubbling on the edges and the cheese has completely melted.
- When ready to serve crush your Takis and combine with your crushed Takis, drizzle with your Mexican Creme and add a wedge of lime with each serving or place on the side for the guests to grab one.
- If you would like, you can add cilantro for garnish. Serve with your favorite sturdy tortilla chip and enjoy!
