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BigBussyHunter chud/bustr :marseypatriot: God bless this mess :marseyusa::marseyusa::marseyusa:  1mo ago (halfbakedharvest.com) 71 thread views #283587

:marseychef: Chefs, can I make elote dip the day before a party or should I just shut up about it and make it the day of? Please help me :marseybegging:

https://www.halfbakedharvest.com/street-corn-dip/

I am going to use a recipe like this with a few ingredient changes, like using McCormick's lime mayo, and mexican crema instead of sour cream

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IIRC, preparing the dip (which I assume is meant to be served cold) ahead of time - and then letting it rest overnight in the fridge - apparently allows for the flavors to mingle more and lead to an overall more complex dish…so if you want that…

!masterchef thoughts?

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It will be served warm. I saw one recipe saying not to make ahead bc corn will release water, but other recipes said make ahead is okay

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I see…

…well, are you planning to grill the corn and then cut the kernels for use, or are you planning to use canned stuff instead?

Because if my knowledge is correct, the grilled kernels would likely have less water in then, so the issue of them releasing too much moisture overnight isn't as significant, though I suppose the trade off would be that the kernels will potentially be the ones absorbing moisture - and end up going mushy/soft by the time you're ready to serve the dip.

Ultimately though, it's your dish, and therefore your call…

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