Corn season is here and this elote-inspired dip is a crowd favorite! The sweet, roasted corn and the fresh cheeses really help bring this dish all together.
Elote Dip
By Tony Scherber
Ingredients
- 5-6 ears of corn, preferably grilled (roughly 3 cups worth, from Prairie Hallow Farm)
- 1 cup of kewpie mayo
- 1 cup of sour cream
- Juice from 2 limes
- 1 cup of feta cheese (from Cosmic Wheel Creamery)
- ¼ cup of shredded cheese (from Shepherd’s Way Farm)
- ½ red onion finely chopped (from Mhonpaj’s Garden)
- 2 jalapenos, de-seeded + minced (from Mom’s Garden)
- 1/3 cup of finely chopped cilantro (from Urban Roots)
- 2 tsp of Tako Seasoning (from TonzKitchen)
- 1 TB of garlic powder
- 1 TB of paprika
- 2 tsp of cumin
- 2 tsp of cayenne pepper
- 2 TB of Tajin
- Salt and Pepper to taste
- 1 bag of your favorite tortilla chips
Instructions
- Whisk together your mayo, sour cream, feta/sheep’s cheese, all your spices, and lime juice in a large bowl.
- Grill your corn/cut off the ear, chop your vegetables and cilantro and add to your large bowl of whisked
mayo/ingredients. - Taste and add more seasoning/spice if needed.
- Top with additional cilantro, Tajin.
- Serve with favorite tortilla chips and enjoy!
