Elote Mexican Street Corn Dip
10 mins prep30 mins cook
Roasted fresh corn, pickled jalapeño, spices, lime juice and cojita come together in a delicious dip that you will want to make for every game day, game night or barbecue.
0 servings
What you need
Instructions
0 Turn your ovens high broiler on 1 Clean the ears, brush them with olive oil and place onto a baking sheet 2 Broil the corn, rotating occasionally until all sides are slightly blistered 3 Remove the corn and allow it to cool 4 Preheat your oven to 350° 5 Place an oven safe skillet over medium heat, add a tablespoon of olive oil and the diced yellow onion 6 Sauté the onion until softened, add the finely minced garlic and cook for another 60 seconds or so 7 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 8 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 9 Slice the kernels off the blistered corn cobs and add most of them into the skillet (reserve some for garnishing) 10 Mix the dip until the corn is evenly distributed and then bake in a 350° oven for about 15 minutes or until bubbly 11 Garnish with the remaining blustered corn, crumbled cojita and tajin 12 Enjoy warm or at room temperature with chipsView original recipe