Recipe Collection

Elote Corn Dip

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Ingredients

  • 2 ears fresh corn
  • 1/4 cup Greek yogurt, plain
  • 1 Tablespoon Mexican crema, or sour cream
  • 1 Tablespoon lime juice
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/3 cup onion, minced
  • 3 Tablespoons Fresh cilantro, chopped
  • 1/2 Tablespoon Jalapeno pepper, finely minced (or to a taste)
  • Cotija cheese, optional
  • Tortilla chips for serving

Instructions:

  1. Arrange a rack in the middle of the oven; preheat to 400°F. Leave the corn on the cob with its husks and silks attached. Arrange the corn on the oven rack lengthwise and spaced 1 inch apart.
  2. Roast for 30 minutes. Remove the center cob and pull back the husks just enough to test for doneness; the corn should have swollen shiny kernels with a few browned ones too.
  3. Remove the corn from the oven. Let cool for 15 minutes. Wrap a kitchen towel around the base of a corn cob to hold it without getting burned as the husks retain some heat. Pull back the husks and silks at the same time; they will come off easily.
  4. Cut corn off cob and set aside.
  5. Stir together yogurt, crema, lime juice and seasonings in a medium to large bowl. Add corn and stir well. Stir in onion, cilantro and jalapeno pepper.
  6. Cover and chill for at least 1 hour for flavors to blend.
  7. Top with remaining peppers, cilantro and Cotija cheese, as desired. Serve chilled or at room temperature with tortilla chips.

Source: fruitsandveggies.org & food52.com

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