Creamy Elote Dip
Description
This Mexican-style creamy elote dip recipe is rich, spicy, and zesty with a combination of grilled corn, mayonnaise, sour cream, jalalpeño, and hot sauce.
Ingredients
•
8 ears corn, shucked
•
2 medium green onions, chopped
•
1 medium jalapeno pepper, diced
•
1 clove garlic, minced
•
1/4 cup mayonnaise
•
1/4 cup sour cream
•
2 tablespoons lime juice
•
1 tablespoon Mexican-style hot sauce (such as Valentina®)
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3 tablespoons chopped cilantro
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1 1/2 teaspoons ground ancho chile powder
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1/3 cup crumbled cotija cheese
Directions
1
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2
Cook corn on the preheated grill for 10 minutes, turning every 2 minutes; transfer to a cutting board and cool for 5 minutes. Cut kernels from cobs.
3
Heat a large skillet over medium-high heat. Add onions and jalapeño; cook about 4 minutes. Add garlic; cook for 1 minute. Reduce heat to low; stir in mayonnaise, sour cream, lime juice, and hot sauce and cook for 2 minutes. Stir in corn; cook until heated through, about 1 minute.
4
Off heat, stir in cilantro. Transfer dip to a serving dish. Sprinkle chile powder over top; garnish with cotija cheese.