Elote Corn Dip

Name: Elote Corn Dip
Prep time: 15 min
Total time: 25 min
Yield: 6 Servings
Ingredients: 4 ears sweet corn; 1 red bell pepper, minced; u00bd cup mayonnaise; 1 Tablespoon hot sauce (Sriracha); 1 lime, juice only; u00bd teaspoon kosher salt; u00bd teaspoon garlic pepper; u00bd tsp sugar; u00bc cup Cotijo cheese; Tajin Classico, to taste

By Leslie Blythe Corn, Mexican, Salad, Vegetarian Assembling, Grilling, Mixing

June 25, 2015

This Elote Corn Dip recipe is from my good friend Jeanne. She brought over this really delicious dip. It is basically a creamy, cheesy, Mexican corn dip . Elote is the Mexican name for corn on the cob and Cotija is a hard cow's milk cheese that originated in Mexico.Tajin Classico a seasoning, which consists of chiles molino, salt and lemon. When you can’t find the Cotijo cheese use seasoned feta.

Prep: 15 mins
Cook: 10 mins
Yields: 6 Servings

Ingredients

4 ears sweet corn

1 red bell pepper, minced

½ cup mayonnaise

1 Tablespoon hot sauce (Sriracha)

1 lime, juice only

½ teaspoon kosher salt

½ teaspoon garlic pepper

½ tsp sugar

¼ cup Cotijo cheese

Tajin Classico, to taste

Directions

1Shuck the corn, brush on a little butter and sprinkled with Tajin Classico. Grill on the barbecue until a little blistered. Let corn cool and then cut the kernels off the cob.

2In separate bowl, whisk mayo, lime juice, hot sauce, salt, garlic pepper and sugar. Add corn and minced red bell pepper.

3Transfer to serving bowl and garnish with crumbled cheese and cilantro. I’ve fixed it both ways -- adding the cheese to the mixture or sprinkling it on top.

4If making ahead, I have served it cold. It also tastes good served warm.

5The day after a party, I added in the left-over shrimp and jicama from another hors d’ oeuvres. This is a great basic recipe that is easy to add to.

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