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Finished Elote Dip

Smoked Elote Corn Dip on the Traeger

thisjewcanque
All the flavors of traditional elotes are transformed into a terrific dip. Serve with chips as an appetizer or alongside tacos for an amped up taco tuesday!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizer, Side Dish
Cuisine American, fusion, Mexican

Equipment

  • Traeger grill
  • Bowl
  • Sharp knife and cutting board
  • Grill-proof baking dish

Ingredients
  

  • 4 ears Olathe Sweet Corn on the cob unshucked
  • 1 cup Mexican crema
  • 1 cup Cotija cheese
  • 1 whole jalapeno
  • ½ cup cilantro
  • 2 cloves of garlic
  • 1 lime
  • 2 tsp Habanero hot sauce
  • 1 tsp Chile powder
  • 1 tsp cumin
  • 1 tsp dried oregano

Instructions
 

  • Preheat your Traeger to 225*/Super Smoke
  • Remove the outer layers of husk off the corn, leaving the most in place
  • Soak the corn in room temperature water for about 10 minutes while the grill heats up
  • When the grill is hot, place the corn (in the husks) on the grate and close the lid along with the whole jalapeno
  • Smoke the corn and jalapeno for about 20 minutes
  • Remove the corn from the grill and peel it using a kitchen towel
  • Increase the heat on the grill to 350* and put the husked corn and jalapeno back on the grill
  • Allow the corn and jalapeno to grill for about 20 minutes
  • Meanwhile, prepare the remaining ingredients
  • Crumble the cotija cheese and set 2 tbsp aside
  • Add the crema to the cheese and mix well
  • Stir in the crushed garlic and chopped cilantro
  • Squeeze the juice of the lime into the mixture, then stir in the hot sauce, chile powder, cumin and oregano
  • When the corn is starting to char and is brightly-cooked, pull the corn and the pepper from the Traeger
  • Cut all the corn from the cobs (see note for a tip) and roughly chop the smoked jalapeno
  • Stir in the corn and part of the chopped jalapeno to the crema mixture
  • Season to taste
  • Transfer the corn dip to a grill-proof baking dish and sprinkle with reserved cotija
  • Place the dish in the hot grill and cook for another 10-15 minutes until bubbling hot
  • Sprinkle the dip with reserved cilantro and serve with corn chips for scooping

Notes

Using two metal bowls (one large and one small), set up a station to cut the corn from the cob. Invert the smaller bowl inside the larger bowl. Prop the corn on the small bowl and cut down the cob. The kernels should fall cleanly into the big bowl, and not all over the counter.
Keyword appetizer, corn dip, elotes