Grilled Elote Dip with Charred Hominy

How to Make Grilled Elote Dip with Charred Hominy

1. 1

   Step 1: Prep and preheat the grill

   Active 8 min

   Light your grill to medium-high heat (about 400–450°F / 200–230°C). While it heats, brush each Corn on the cob and the Jalapeño with Olive oil and season the corn lightly with Kosher salt. Set a grill-safe cast-iron pan or a piece of heavy foil on the grill to preheat for charring the hominy in the next step.

   For this step

   • 4 ear(s)Corn on the cob (4 ears)
   • 1 largeJalapeño (1 large)
   • 1 tbspOlive oil (1 tbsp / 15 ml)
   • 1 tspKosher salt (1 tsp / 5 g), plus more to taste
   
2. 2

   Step 2: Grill corn, roast jalapeño, and char the hominy (and bread if using)

   Active 20 min

   Place the prepared Corn on the cob directly on the grill, turning every 2–3 minutes, until deeply charred in spots and cooked through, about 12–15 minutes total. Add the Jalapeño to the grill and roast until the skin is blackened and blistered, turning as needed (6–8 minutes); transfer to a bowl to steam and cool. In the preheated cast-iron pan or foil, spread the drained Canned hominy in a single layer and let it char, stirring occasionally, until it develops brown, toasty bits, about 8–10 minutes. If you like grilled bread, brush the Rustic bread slices with a little Olive oil and grill briefly 1–2 minutes per side until marked and warm.

   For this step

   • 15 oz (can)Canned hominy, drained (15 oz / 425 g)
   • 8 slice(s)Rustic bread, sliced (optional, for grilling) (8 slices / about 400 g)
   
3. 3

   Step 3: Combine kernels, hominy, mayo, cotija and lime

   Active 10 min

   When cool enough to handle, cut the charred kernels off the cobs and roughly chop the roasted Jalapeño (remove seeds for less heat). In a mixing bowl, combine the corn kernels, the charred Canned hominy, Mayonnaise, about three-quarters of the Cotija cheese, and the Lime, juiced from the Lime. Season with a pinch more Kosher salt, taste, and adjust lime or salt as needed.

   For this step

   • 1/2 cupMayonnaise (1/2 cup / 120 ml)
   • 1 cupCotija cheese, crumbled (1 cup / 100 g)
   • 1 lime(s)Lime, juiced (1 lime / about 30 ml)
   
4. 4

   Step 4: Finish the dip on the grill until bubbly

   Active 3 min · Passive 6 min

   Transfer the mixture to a shallow, grill-safe baking dish or small cast-iron skillet and smooth the top; sprinkle the remaining Cotija cheese evenly over the surface. Place the dish on the grill away from direct high flame and close the lid, letting the dip warm and the cheese melt until edges are bubbling and the top is lightly golden, about 6 minutes of unattended grilling; check after 4–6 minutes to avoid burning.
   
5. 5

   Step 5: Serve hot with chips or grilled bread

   Active 3 min

   Remove the Grilled Elote Dip from the grill and let it rest 1–2 minutes. Serve straight from the skillet with Tortilla chips and/or the Rustic bread slices you grilled, using chips or bread to scoop the dip while it’s hot and bubbly.

   For this step

   • 8 ozTortilla chips (for serving, about 8 oz / 225 g)
   

1. Light your grill to medium-high heat (about 400–450°F / 200–230°C). While it heats, brush each Corn on the cob and the Jalapeño with Olive oil and season the corn lightly with Kosher salt. Set a grill-safe cast-iron pan or a piece of heavy foil on the grill to preheat for charring the hominy in the next step.
2. Place the prepared Corn on the cob directly on the grill, turning every 2–3 minutes, until deeply charred in spots and cooked through, about 12–15 minutes total. Add the Jalapeño to the grill and roast until the skin is blackened and blistered, turning as needed (6–8 minutes); transfer to a bowl to steam and cool. In the preheated cast-iron pan or foil, spread the drained Canned hominy in a single layer and let it char, stirring occasionally, until it develops brown, toasty bits, about 8–10 minutes. If you like grilled bread, brush the Rustic bread slices with a little Olive oil and grill briefly 1–2 minutes per side until marked and warm.
3. When cool enough to handle, cut the charred kernels off the cobs and roughly chop the roasted Jalapeño (remove seeds for less heat). In a mixing bowl, combine the corn kernels, the charred Canned hominy, Mayonnaise, about three-quarters of the Cotija cheese, and the Lime, juiced from the Lime. Season with a pinch more Kosher salt, taste, and adjust lime or salt as needed.
4. Transfer the mixture to a shallow, grill-safe baking dish or small cast-iron skillet and smooth the top; sprinkle the remaining Cotija cheese evenly over the surface. Place the dish on the grill away from direct high flame and close the lid, letting the dip warm and the cheese melt until edges are bubbling and the top is lightly golden, about 6 minutes of unattended grilling; check after 4–6 minutes to avoid burning.
5. Remove the Grilled Elote Dip from the grill and let it rest 1–2 minutes. Serve straight from the skillet with Tortilla chips and/or the Rustic bread slices you grilled, using chips or bread to scoop the dip while it’s hot and bubbly.