Mexican Street Corn Dip
A take on Mexican Elote in Dip form that is Creamy, Crunchy and incredibly delicious
Equipment
- Grill to Char the Corn Can be down over an open flame on a gas stove or cut off the cob and charred in the oven on a baking dish for 10-15 minutes
Ingredients
- 2 Cups Corn Kernels About 4 Ears of Corn Charred on the Grill and Kernels removed
- 1 Cup Mayonnaise
- 3/4 Cup Sour Cream
- 3/4 Cup Cojita Cheese Can use Parm or Romano
- 1/3 Cup Chopped Cilantro
- 2 TB Fresh Squeezed Lime Juice
- 2 Cloves Chopped Garlic
- 1/4 Cup Chopped Red Onion
- 1 Large Jalapeno Chopped
- 1/2 Tsp Chili Powder
- 1/4 Tsp Paprika
- 1/4 Tsp Cayenne Pepper
- 4-6 Drops Hot Sauce
- Zest From one Lime
- Salt and Pepper to taste
Garnish
- 3 Sliced Jalapeno Peppers
- Sprinkle Tajin over the top of the Dip
Instructions
- Remove the silks from the fresh Corn on the Cob and continually turn on a hot grill to get the char on all sides - about 8 minutes
- Keeping the corn on end put on a bowl in a dish and slice down to remove the kernels
- Mix up all the other ingredients and add the cooled corn
- Garnish with a few slices of Jalapeno and sprinkle Tajin over the top of the dip for a bit of salty yumminess
- Serve with Tortilla Chips and Enjoy
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