Creamy Hot Elote Dip
This is an easy Elote Dip Recipe perfect for game day.
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!