One-Pot Wonders

Spicy Elote Cheese Dip

August 31, 2022
0 Ratings
Photo by Finchly
  • Prep time 10 minutes
  • Cook time 15 minutes
  • Serves 8-10
Author Notes

I could eat cheese dip by the gallon; anytime, anywhere. I once bought a cooler and dry ice to drive 10 quarts of cheese dip from my favorite Mexican restaurant in Florida back to Brooklyn, NY. I would probably get a tattoo of cheese dip before anything else. Adding deconstructed elote to one of Earth's finest treasures results in pops of sweetness, hints of smokiness and spice, layers of lime, and fresh cilantro.

What You'll Need
  • Cheese Dip
  • 1 pound white American cheese, torn up
  • 1 cup heavy cream
  • 2 tablespoons pickled jalapeños, chopped
  • 2 tablespoons pickled jalapeño brine
  • 1/4 teaspoon salt
  • Elote
  • 1 cup corn, cut off the cob or canned
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon Tajin
  • Juice of half a lime
  • 2 tablespoons cilantro
  • 2 tablespoons cotija
  1. Cheese Dip
  2. Make the deconstructed elote. In a medium frying, sautéed all the ingredients over medium low heat for about 4 or 5 minutes. That's it. We just want all the flavors to come together and become one. Add the cilantro and cotija and toss to combine. Set aside.
  1. Elote
  2. Make the cheese dip. In a medium saucepan or cast-iron skillet, melt together all the ingredients over medium low heat while stirring often. You don't need to be as meticulous as if making risotto but the cheese dip can easily burn on the bottom of the pot so don't set it and forget it.
  3. Add the elote mix on top of the cheese dip and serve warm with tortilla chips.

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