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Elote Dip

Ingredients

  • 6 ears of corn
  • 1 cup mayonnaise or 1/2 cup mayonnaise plus 1/2 cup sour cream
  • 1/4 cup chicken stock
  • 1 1/2 tablespoons Cholula hot sauce
  • 2 1/2 tablespoons fresh lime juice about the juice of 1 large lime
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground pepper
  • 1/4 teaspoon ground red chili powder adjust to taste
  • 2 tablespoons chopped fresh cilantro for topping
  • 1/4 cup freshly grated or crumbled Cotija cheese
  • Tortilla chips for scooping

Instructions

  1. GRILLING DIRECTIONS: Roast the corn, still in the husks, over medium high heat, until the husks are well-charred, about 5 minutes. I skipped this step because I forgot it and just cut the corn off the cob.
  2. OVEN DIRECTIONS: Roast the corn, still in the husks, in a 350 degree oven for 30 minutes.
  3. Set the roasted corn aside until it is cool enough to handle. Combine the mayonnaise, chicken stock, hot sauce, lime juice, sugar, salt, and pepper in a large sauce pan. Remove the corn kernels from the cobs. Add the corn to the saucepan and set the heat to medium. Warm everything through, stirring occasionally. Add the chili powder and adjust to taste. Pour the corn into a serving bowl and sprinkle with cheese and cilantro.
  4. Serve with plenty of tortilla chips for scooping. Enjoy!