Elote Mexican Street Corn Dip

Clean the ears, brush them with olive oil and place onto a baking sheet 

Broil the corn, rotating occasionally until all sides are slightly blistered 

Remove the corn and allow it to cool

Preheat your oven to 350°

Place an oven safe skillet over medium heat, add a tablespoon of olive oil and the diced yellow onion 

Sauté the onion until softened, add the finely minced garlic and cook for another 60 seconds or so

Reduce the heat to low and add 4 ounces of cream cheese, 1/2 cup of Mexican crema or sour cream and 1/2 cup of mayonnaise and stir until completely melted and combined 

Transfer the skillet off of the heat and stir in 1 teaspoon of fresh lime zest, 2 tablespoons of fresh lime juice, 2 tablespoons of finely minced pickled jalapeños, 1/2 teaspoon of sea salt, 1/2 teaspoon of chili powder, 1/2 teaspoon of cumin and a pinch of black pepper 

Slice the kernels off the blistered corn cobs and add most of them into the skillet (reserve some for garnishing)

Mix the dip until the corn is evenly distributed and then bake in a 350° oven for about 15 minutes or until bubbly

Garnish with the remaining blustered corn, crumbled cojita and tajin

Enjoy warm or at room temperature with chips