Evelyn's Elote Corn (Dip) - Mexican Street Corn Off the Cob Recipe

Finally, it's here! My semi-famous (to Summertown, TN) "corn dip" recipe!

My favorite Mexican street corn off the cob style recipe that I've been making for many years, with tweaks made here and there. Important note: Be very cautious of how much mayo you're using! Always add little bits at a time, building up to a "pulled together" consistency. If you add it all at once, your corn could be too runny.

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Evelyn’s Elote Corn

4 Ears of fresh corn (cut from cob)

1 can of corn (drained)

1 Large bunch of fresh cilantro (chopped finely, including stems until the end of the leaves)

1/2 Wheel of Cotija cheese (or any Mexican crumbling cheese)

Juice of 1 large lime

1 TBSP mayonnaise (for cooking the fresh corn)

3 TBSP mayonnaise

3 TBSP LODGE southwest kick sear blend seasoning

1 TSP chili powder

1) Melt 1 TBSP in a pan on medium heat. Add fresh corn. Roast on medium for 10 minutes, stirring frequently, until the outsides of the kernels are browned. Add drained canned corn. Season the mixture with salt, pepper, LODGE Southwest seasoning, and chili powder, and heat until the mixture is warmed through.

2) Add crumbled cheese until combined.

3) Spoon corn into a large bowl.

4) Add mayonnaise, cilantro, and lime juice. Stir until combined. Be mindful of the mayonnaise added; too much can make the mixture too runny. Start 1 TBSP at a time and add up to 3TBSP.

5) Sprinkle with extra crumbled cheese, LODGE southwest seasoning (or chili powder), and cilantro. Serve warm immediately alone as a side dish, or with corn chips or tortilla chips as a dip!