Elote Mexican Street Corn Dip
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.
Ingredients
- 6 ears of fresh corn, shucked and cleaned
- olive oil
- 1 medium yellow onion, diced
- 2 cloves of garlic, finely minced
- 4 ounces of cream cheese
- 1/2 cup of Mexican crema or sour cream
- 1/2 cup of mayonnaise
- 1 teaspoon of fresh lime zest
- 2 tablespoons of fresh lime juice
- 2 tablespoons of pickled jalapeńos, finely minced
- 1/2 teaspoon of sea salt
- 1/2 teaspoon of chili powder
- 1/2 teaspoon of cumin
- a pinch of black pepper
- 1/4 cup of cojita, crumbled (for garnishing)
- tajin (for garnishing)
Instructions
- Turn your ovens high broiler on
- 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