Creamy Elote Dip
Ingredients
- 8 ears corn, shucked
- 2 medium green onions, chopped
- 1 medium jalapeño pepper, diced
- 1 clove garlic, minced
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons fresh lime juice
- 1 tablespoon Mexican-style hot sauce (such as Valentina)
- 3 tablespoons chopped cilantro
- 1 ½ teaspoons ground ancho chile powder
- ⅓ cup crumbled cotija cheese
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Instructions
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- 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.
- 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.
- Off heat, stir in cilantro. Transfer dip to a serving dish. Sprinkle chile powder over top; garnish with cotija cheese.
Source
Original recipe: View Original