Korean Corn Cheese Dip (Elote Style)

A popular Korean corn cheese snack that’s cheesy, sweet & savoury combined with the flavours of Elote (Mexican Grilled Corn) spice & tang.

Total Time

30min

4.5

2 Ratings

Author: Pups with Chopsticks

Servings:

Ingredients

•

Corn Cobs

•

2 1/2 Tbsp

Mayonnaise

•

1 Tbsp

Butter

•

1/4

Lime

•

2 tsp

Granulated Sugar

(optional)

•

1/3 cup

Cotija Cheese

or Feta Crumbled

•

1 tsp

Cayenne Pepper

•

1 stalk

Scallions , finely chopped

•

1 1/2 cups

Fresh Mozzarella Cheese Ball , grated

Cooking Instructions

Remove the husk and leaves of the Corn Cobs (2) .

Brush the corn with a bit of oil and grill or broil the corn on high heat until brown and charred.

Shave the kernels off of the corn cob and place it in a large bowl.

Crumble up the Cotija Cheese (1/3 cup) and add it to the bowl of corn.

Squeeze the Lime (1/4) over the corn. Add in the Cayenne Pepper (1 tsp) , Mayonnaise (2 1/2 Tbsp) and Granulated Sugar (2 tsp) if corn is not sweet. Mix well.

Set the stove to medium heat and melt the Butter (1 Tbsp) in a pan. Add in the corn mixture and cook for 10-15 minutes.

Turn off the heat, add in the Scallions (1 stalk) and mix together, then move the corn to an oven-safe pan and top with Fresh Mozzarella Cheese Ball (1 1/2 cups) .

Broil for 3-5 minutes or until the cheese has melted at the top and is brown. Serve warm with tortilla chips and additional lime if desired.

Author's Notes

Save the cobs (you can freeze them) and use them to make soup broths.
Taste the corn and decide if it is sweet enough for you. Only use sugar if your corn is not sweet. Do not use it if you are using canned corn since canned corn is usually soaked in sugar syrup and is already very sweet.
Substitute the corn for canned corn if you are in a rush.
Grilling the corn is optional.

Nutrition Per Serving

CALORIES

749

FAT

49.0 g

PROTEIN

36.0 g

CARBS

47.9 g