Name: Creamy Elote Dip
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 8 servings
Ingredients: 8 ears corn, shucked; 2 medium green onions, chopped; 1 medium jalapeno pepper, diced; 1 clove garlic, minced; 0.25 cup mayonnaise; 0.25 cup sour cream; 2 tablespoons lime juice; 1 tablespoon Mexican-style hot sauce (such as Valentina®); 3 tablespoons chopped cilantro; 1.5 teaspoons ground ancho chile powder; 0.33333334326744 cup crumbled cotija cheese

Ingredients

Instructions

Step 1

Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Step 2

Grill corn for 10 minutes, turning every 2 minutes. Transfer corn to a cutting board and let cool for 5 minutes. Cut kernels from cobs.
Step 3

Heat a large skillet over medium-high heat. Add onions and jalapeño and cook, about 4 minutes. Add garlic and cook for 1 minute more. 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.
Step 4

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

Enjoy your meal!