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Gluten Free Fire Roasted Corn Elote Dip


4 fresh ears of corn (makes about 3 ½ cups of kernels)

2 Tbsp unsalted butter, melted

Juice of ½ lime (about 2 Tbsp)

½ cup mayonnaise

1 tsp garlic powder

½ tsp salt

1 heaping tsp roasted hatch chiles, diced

¼ cup cilantro, chopped

½ jalapeno pepper, minced

1 cup cotija cheese, crumbled

Milton’s Gluten Free Fire Roasted Vegetable Crackers


Remove the husk and silks from each ear of corn. Preheat the grill to high and heat for 10 minutes. Place ears of corn directly on the grill and cook, turning often, until charred all over, for about 10 minutes. Allow to cool, then cut kernels off the core and set aside.

To create the creamy base, whisk together the melted butter, lime juice, and mayonnaise in a medium bowl. Sprinkle in the garlic powder, salt, and chili powder. Add the corn, cilantro, jalapeños, cotija cheese and stir to combine. Taste and adjust with additional seasonings as desired.

Allow to cool in the refrigerator to allow flavors to meld. Serve with Milton’s Gluten Free Fire Roasted Vegetable Crackers!

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