Name: Creamy Elote Dip
Prep time: 5 min
Cook time: 5 min
Yield: 8
Ingredients: Corn, shucked - 8 ears; Green onions, chopped - 2 medium; Jalapeno pepper, diced - 1 medium; Garlic, minced - 1 clove; Mayonnaise - ¼ cup; Sour cream - ¼ cup; Lime juice - 2 tablespoons; Mexican-style hot sauce (such as Valentina®) - 1 tablespoon; Chopped cilantro - 3 tablespoons; Ground ancho chile powder - 1 ½ teaspoons; Crumbled Cotija cheese - ⅓ cup

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Creamy Elote Dip

1. Corn, shucked - 8 ears

2. Green onions, chopped - 2 medium

3. Jalapeno pepper, diced - 1 medium

4. Garlic, minced - 1 clove

5. Mayonnaise - ¼ cup

6. Sour cream - ¼ cup

7. Lime juice - 2 tablespoons

8. Mexican-style hot sauce (such as Valentina®) - 1 tablespoon

9. Chopped cilantro - 3 tablespoons

10. Ground ancho chile powder - 1 ½ teaspoons

11. Crumbled Cotija cheese - ⅓ cup

How to cook deliciously - Creamy Elote Dip

1. Stage

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

2. Stage

Grill corn for 10 minutes, turning every 2 minutes. Transfer corn to a cutting board and let cool for 5 minutes. Cut kernels off the cobs.

3. Stage

Heat a large skillet over medium-high heat. Add onions and jalapeno and cook for 4 minutes. Add garlic and cook for 1 more minute. Reduce heat to low and stir in mayonnaise, sour cream, lime juice, and hot sauce. Cook for 2 minutes. Stir in corn and cook until heated through, about 1 minute.

4. Stage

Remove from heat and stir in cilantro. Transfer the dip to a serving dish. Sprinkle chile powder over the top and garnish with cotija cheese.