jalapeño, stem removed, cut in half
cloves of garlic, mashed
ears of corn, kernels cut off of the husk (grilled, optional)
teaspoon seasoning salt
pint half and half cream
cup crumbled queso fresco
slices bacon, cooked and crumbled
Place a large Dutch oven or pot over a medium high flame and melt the butter.
Add jalapeño, onion, and garlic to the butter and sauté for 10 minutes.
Add in corn kernels, bay leaf, and seasoning salt. Mix to combine.
Add in chicken broth and bring to a boil. Cover pot with a lid and allow to boil for 25 minutes.
Discard bay leaf from soup.
Pour half of soup mixture into a blender, and pour half of the pint of half and half cream into the blender. Blend on high for a minute. Empty blender into a big bowl, then pour second half of soup mixture and half and half into blender and blend for a minute.
Pour all blended soup into the bowl.
Add in queso fresco, and mix well.
Garnish the top with crumbled bacon pieces.
- Grilling the corn beforehand adds a touch of a smoky flavor to the soup. It is optional but if you have the time I highly recommend it!
More About This Recipe
- There’s a man that drives by my house about 3 or 4 times a week selling elotes (corn) out of his station wagon. I can always hear him coming by my house about a quarter mile away because he screams out the driver side window, “Elotes!” at the top of his lungs, followed by 3 horn-honks.One day I decided to prepare Cream of Elote with vegetables instead of flour as a thickener. My friend was a bit reluctant when I told her... that was until she tried it and realized it was not only tasty and hearty, but also totally legit! Check out this recipe and enjoy.
Elote – Mexican Street Corn Dip
Find the recipe card at the end of the post. Make sure to read the content as it contains chef tips, substitution options, answers to FAQs to help you succeed the first time around!
This Elote (Mexican Street Corn) is truly the best dip ever. Grilled corn mixed with a luscious creamy spicy mixture, spices, fresh cilantro, and Cotija cheese!
Elote or Mexican Street Corn is a summer must-make! Whether you leave it on the cob or as a dip, you seriously will fall head over heels in LOVE with it!
This will be your new party/bbq/cookout/because you got a bunch of fresh corn at the farmer&rsquos market, dip for the rest of your life!
A Taste of Mexico
I first had this when I was traveling through Mexico. Street vendors galore had this. Honestly, I couldn&rsquot get enough of it.
What I love about it, which is odd as I hate mayo by itself, is that it&rsquos made with simple ingredients.
Just like chicken noodle soup, every person has their own interpretation of it and what goes into making it.
I&rsquove had it with tons of spices and herbs and I&rsquove had it literally with just a coating of mayo, chili powder, and a squeeze of lime.
Creamed Elote with Fresno Aioli and Togarashi
The classic Mexican street-corn, elote, gets a new spin with mayonnaise blended with roasted fresno peppers and a sprinkling of togarashi.
My kids went to Chicago last fall because their grandparents wanted to take them to see Hamilton, the musical (or I should say, THE musical). After listening to the soundtrack endlessly when the musical first came out, I was happy they got to see the real thing. They were not disappointed.
Apparently, the live performance was even more spectacular than they had imagined. I assumed they would come home talking about Hamilton non-stop. However, that was not the case at all. As impressed as they were with the show, they were equally impressed with a creamed corn dish they had at The Dearborn restaurant at dinner one night. I figured if this creamed elote was good enough to rival Hamilton in their memories, it was definitely worth experimenting to try to replicate the recipe.
Calling this dish elote does use a very liberal interpretation of the original concept. The popular Mexican dish usually calls for grilling corn and then topping it with liberal amounts of mayonnaise, chili powder, lime juice, and queso fresco or cotija cheese. However, given that The Dearborn inspired this recipe and they called it creamed elote, I’m sticking with that name.
In this version of elote, the mayonnaise is blended with some roasted fresno peppers to create an aioli and the chili powder is replaced with togarashi, a Japanese chili powder. The fresno pepper and togarashi combination adds a subtle smokey heat to the creamy corn. And it’s pretty darn amazing.
I knew I had hit the recipe when my kids and I gathered around the stove for a taste and ate half the pan even before adding the queso fresco. So maybe I didn’t get to see Hamilton out of this deal but I’m willing to take this creamed elote recipe as a consolation.
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From Jeff Smedstad of Elote Cafe
Goat cheese balls with tomato jam from Elote Cafe in Sedona. (Photo: Elote Cafe)
For the goat cheese balls:
- ½ cup Maseca corn flour
- 2 tablespoons cornstarch
- 1 tablespoon sweet corn powder
- 6 ounces cold goat cheese
- ½ cup finely crushed pumpkinseeds
- 2 cups vegetable oil (more as needed for frying)
For the tomato jam:
- 3 pounds tomatoes
- 2 cups sugar
- ¼ cup, plus 2 tablespoons cider vinegar
- 2 teaspoons ground cumin
- ½ teaspoon ground canela
- ½ teaspoon ground allspice
- 2 teaspoons salt
- 3 chopped jalapeños
- 2 poblanos
- ½ cup chopped onion
Mix the Maseca, cornstarch, sweet corn powder and goat cheese in a bowl. Roll the mixture into marble-size balls.
Put the pumpkinseeds on a plate and coat the cheese balls by lightly rolling them around on the plate. Coat well. (Preferably, do this in advance so the coating has more time to adhere to the balls.) Set aside while you make the jam.
Combine all the ingredients for the tomato jam and simmer gently for 2 hours.
Pour enough oil into a skillet to come about 1 inch up the sides. Heat to about 350 degrees and quickly fry the goat cheese balls until crispy, moving them around in the oil and rolling them to get them golden brown on all sides.
Crema de elote
- Author: Maura Wall Hernandez
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 meal or 3 small appetizer servings 1 x
- Category: Soup
- Cuisine: Mexican
Crema de elote is a hearty, Mexican version of cream of corn soup. Garnished with roasted corn, diced chile poblano and topped with a swirl of crema mexicana and a sprinkle of queso cotija, this soup is perfect for chilly days.
- 3 1/4 cups frozen corn
- 1 1/2 cups chicken or vegetable broth
- 1 1/2 cups whole milk
- 1/4 -inch slice of a large white onion
- 1 teaspoon kosher salt or more to taste
- 1/4 cup Maseca instant corn flour
- 3 tablespoons crema mexicana
- 1 medium poblano chile, roasted, seeded, peeled and diced
- Optional: 1 tablespoon grated queso cotija
- Roast the poblano chile on your stove and place it in a plastic bag to sweat. Set aside.
- Spread the frozen corn on a parchment paper-lined baking sheet and put under the broiler on high for 10-12 minutes. Corn should start to roast but should not turn completely brown. Remove from broiler and allow to cool for 5 minutes.
- Set aside 1/2 cup of the corn for garnishing and put the remaining 3 cups of roasted corn in a blender or food processor.
- Add chicken broth, whole milk, onion and salt to the blender and run on high until completely smooth.
- Transfer soup to a saucepan and cook over medium heat. Whisk in 1/4 cup Maseca instant corn flour and stir frequently. Continue cooking over medium heat for about 5-7 minutes, until heated through.
- Move saucepan to a back burner, cover with a lid and allow to cool slightly.
- Peel, seed and dice the poblano chile.
- Divide the soup between two bowls. Use a spoon or small chef’s squeeze bottle to drizzle a swirl of crema mexicana on the top of each bowl of soup.
- Garnish with roasted corn and diced poblano chile. Sprinkle 1/2 tablespoon of queso cotija over the top of each bowl. Serve.
You can substitute Trader Joe’s pre-roasted corn to make this recipe a little easier.