# Grilled Elote Dip with Charred Hominy > A smoky, shareable grilled street-corn dip that pairs charred corn and seared hominy with roasted jalapeño, tangy cotija, lime, and creamy mayo. Finished briefly on the grill until bubbly, it’s built for scooping with tortilla chips (or grilled bread if you like). Canonical URL: https://www.topshelf.recipes/recipes/grilled-elote-dip ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: October 18, 2026 Last Updated: October 18, 2026 ## About This Recipe This Grilled Elote Dip takes everything you love about street corn and turns it into a shareable, scoopable party starter. Sweet corn is blistered straight on the grates so the sugars caramelize and pick up that classic smokiness, while canned hominy is purposely charred in a hot cast-iron pan to add a chewy, toasty counterpoint to the bright, creamy base of mayonnaise and lime. Crumbled cotija brings a savory, salty finish that holds up under heat and keeps every bite interesting whether you’re spooning it onto a chip or slathering it on grilled bread. What makes this version work is the attention to contrasts: crisp char, tender kernels, tang from the lime, and the underlying richness of mayo and cheese. Roasted jalapeño injects a focused, vegetal heat without overpowering the sweet corn, and finishing the dip briefly on the grill allows the top to brown and the flavors to knit together. It’s built to travel from grill to table—ideal for backyard gatherings, summer potlucks, or anyone who wants a more grown-up dip with real texture and grill character. ## Recipe Information - Prep Time: 21 minutes - Cook Time: 29 minutes - Total Time: 50 minutes - Servings: 6 - Difficulty: Medium - Category: Grilling ## Ingredients ### Prep and preheat the grill - 4 ear(s) Corn on the cob (4 ears) - 1 large Jalapeño (1 large) - 1 tbsp Olive oil (1 tbsp / 15 ml) - 1 tsp Kosher salt (1 tsp / 5 g), plus more to taste ### Grill corn, roast jalapeño, and char the hominy (and bread if using) - 15 oz (can) Canned hominy, drained (15 oz / 425 g) - 8 slice(s) Rustic bread, sliced (optional, for grilling) (8 slices / about 400 g) ### Combine kernels, hominy, mayo, cotija and lime - 1/2 cup Mayonnaise (1/2 cup / 120 ml) - 1 cup Cotija cheese, crumbled (1 cup / 100 g) - 1 lime(s) Lime, juiced (1 lime / about 30 ml) ### Serve hot with chips or grilled bread - 8 oz Tortilla chips (for serving, about 8 oz / 225 g) ## Ingredient Guide ### Canned hominy, drained (15 oz / 425 g) Canned hominy is whole corn kernels that have been nixtamalized (treated with an alkaline solution), a staple in Mexican and Central American cooking used in dishes like pozole. It has a chewy, slightly mealy texture and a mildly nutty, corn-forward flavor that’s different from sweet corn. You can find it in the Latin/International aisle of many supermarkets or at Hispanic groceries; dried hominy is also sold but requires long rehydration. If unavailable, drained canned sweet corn or fresh corn cut from the cob can substitute for sweetness and corn flavor, though you’ll lose the characteristic chew and nixtamal flavor. ### Cotija cheese, crumbled (1 cup / 100 g) Cotija is an aged Mexican cow’s-milk cheese that’s firm, crumbly, and quite salty, commonly used as a finishing cheese on elote, tacos, and salads. It has a tangy, savory punch rather than a strong aroma, and its texture ranges from crumbly (you can crumble it like feta) to drier and more granular when aged. Look for it in the cheese or Hispanic aisle of supermarkets or at Mexican markets. Good substitutes are crumbled feta for a similar texture and tang, or grated Parmesan/Pecorino for a comparable salty umami finish. ## Instructions ### 1. Prep and preheat the grill 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. Grill corn, roast jalapeño, and char the hominy (and bread if using) 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. Combine kernels, hominy, mayo, cotija and lime 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. Finish the dip on the grill until bubbly 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. Serve hot with chips or grilled bread 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. ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 659 kcal - Protein: 15.2 g - Carbohydrates: 78.8 g - Fat: 31.7 g - Saturated Fat: 7.2 g - Fiber: 6.7 g - Sugar: 5.2 g - Added Sugars: 0.5 g - Cholesterol: 22.5 mg - Sodium: 1346.6 mg - Potassium: 317.4 mg - Calcium: 177.9 mg - Iron: 3.3 mg - Vitamin D: 0.1 mcg ## Tips ### Pat dry the hominy Thoroughly drain and pat the canned hominy dry before charring so it browns instead of steaming, which gives you those crunchy toasted bits. ### Use two heat zones Set up a hot side for charring and a cooler side for finishing the dip so you can control browning without burning the cheese. ### Steam the jalapeño After charring, let the roasted jalapeño rest in a covered bowl to steam for 10 minutes; the skin slips off easily and the flesh is milder and easier to chop. ### Protect the corn silk If there are stubborn silks, hold the cob under cold running water and rub them away; clean kernels char more evenly and taste cleaner. ### Watch the finish time Keep the grilling time for melting to 4–6 minutes and check often—cotija browns fast and can go from golden to bitter quickly. ## Variations and Substitutions ### Make it vegan Swap mayonnaise for a sturdy vegan mayo and replace cotija with crumbled baked tofu seasoned with a pinch of salt and lemon zest; char as directed for the same smoky profile. ### Add smoky meat Fold in 4–6 ounces of crispy chopped bacon or seared chorizo for a savory boost; add it after charring so it keeps some texture. ### Milder pepper option Use a roasted poblano instead of jalapeño if you want a milder, slightly smoky flavor that still contributes depth without much heat. ### Oven-baked finish If you don’t have a grill, finish the assembled dip under a hot broiler for 4–6 minutes until bubbly and lightly browned, watching closely to avoid burning. ## Notes This dip brings all the best parts of street elote to a shareable platter — smoky char, bright lime, and salty cotija. It’s perfect for backyard gatherings because you can char everything on the grill and finish the dip right there hot and bubbly. ### Storage and Make-Ahead Store any leftover dip in an airtight container in the refrigerator for up to 3–4 days; the texture firms up as it cools but the flavors hold well. To reheat, warm the dip gently in a skillet over medium-low heat or return it to a preheated grill or oven until bubbly, adding a splash of lime or a spoonful of mayo to loosen the texture if it seems dry. Freezing is not recommended because the mayo and cotija will separate and become grainy. ### Serving Suggestions Serve the dip in the cast-iron skillet it was finished in for a rustic presentation and garnish with extra crumbled cotija, chopped cilantro, and lime wedges. Complement it with cold Mexican lagers, a simple lime margarita, or an agua fresca like horchata or chilled pineapple agua fresca to cut through the richness. Offer crunchy add-ins like pickled red onions or sliced radishes for contrast, and set out both tortilla chips and grilled rustic bread so guests can choose their favorite vehicle. ## Frequently Asked Questions ### Can I use frozen corn instead of fresh? Yes—thaw and pat frozen corn dry, then spread it on a hot grill pan or sheet to get good char marks; it won’t have quite the same snap as fresh corn but will still taste excellent. ### How can I control the heat level? Remove the seeds and white membranes from the jalapeño to reduce heat, or substitute a poblano for a milder result; you can also reserve some chopped jalapeño to stir in afterward so diners can add heat to taste. ### Is canned hominy really okay to use? Absolutely—canned hominy is convenient and toasting it in a hot pan brings out nutty, caramelized notes; just drain and dry it well before charring to avoid steaming. ### Can I make the dip ahead of time? You can assemble the mixture up to a day ahead and refrigerate it, then transfer to a skillet and finish on the grill just before serving to get the best texture and fresh char flavor. ### What if I don’t have a cast-iron pan? Use a heavy-duty, grill-safe baking dish or double up heavy foil to create a sturdy surface for charring the hominy; for finishing, a shallow oven-safe dish works fine if you transfer it to an oven or broiler. ## Related Recipes and Guides - [Texas-Style Smoked Brisket](https://www.topshelf.recipes/recipes/smoked-brisket-texas-style) - [Grilled Chickpea and Broccoli Grain Bowl with Tahini-Lemon Drizzle](https://www.topshelf.recipes/recipes/grilled-chickpea-broccoli-grain-bowl-tahini-lemon-drizzle) - [South Chicago Packing 100% Pure Seared Ribeye with Garlic Herb Butter](https://www.topshelf.recipes/recipes/south-chicago-packing-seared-ribeye-garlic-herb-butter) - [Smoky Charred Lemon Herb Grilled Chicken Thighs (Bone In)](https://www.topshelf.recipes/recipes/smoky-charred-lemon-herb-grilled-chicken-thighs-bone-in) - [Liquid Alchemist Strawberry Syrup BBQ Glazed Chicken for the Grill](https://www.topshelf.recipes/recipes/liquid-alchemist-strawberry-syrup-bbq-glazed-chicken-grill) - [Grilled Peach Gelato](https://www.topshelf.recipes/recipes/grilled-peach-gelato) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Shakerless Cocktails for Backyard Grilling](https://www.topshelf.recipes/articles/shakerless-cocktails-backyard-grilling) - [Lean Labor Day Grilling Menu](https://www.topshelf.recipes/articles/lean-labor-day-grilling-menu)