Name: Fiesta Corn Dip with Creamy Lime Dressing
Prep time: 5 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Cuisine: US
Ingredients: 8 ears corn, shucked; 2 medium green onions, finely chopped; 1 medium jalapeño pepper, seeded and diced; 1 clove garlic, minced; 1/4 cup mayonnaise; 1/4 cup sour cream; 2 tablespoons fresh lime juice; 1 tablespoon Mexican-style hot sauce (such as Valentina); 3 tablespoons chopped fresh cilantro; 1 1/2 teaspoons ground ancho chile powder; 1/3 cup crumbled cotija cheese, plus extra for garnish

Transport yourself to the vibrant streets of Mexico with this decadent elote dip! Freshly grilled corn mingles with a luxuriously creamy base, punctuated by the bright tang of lime and a fiery kick of hot sauce. Prepare to be addicted!

Follow The Directions

01

Step

Prepare the Grill: Preheat an outdoor grill to medium-high heat and lightly oil the grate. (5 minutes)

02

Step

Grill the Corn: Cook corn on the preheated grill, turning every 2 minutes to ensure even charring, until kernels are tender and slightly browned. (10 minutes)

03

Step

Cool and Cut: Transfer grilled corn to a cutting board and allow to cool slightly. (5 minutes). Using a sharp knife, carefully cut the kernels from the cobs.

04

Step

Sauté Aromatics: Heat a large skillet over medium-high heat. Add chopped green onions and diced jalapeño. Cook, stirring occasionally, until softened. (4 minutes). Add minced garlic and cook until fragrant. (1 minute)

05

Step

Create the Creamy Base: Reduce heat to low. Stir in mayonnaise, sour cream, lime juice, and hot sauce until well combined. Gently heat through. (2 minutes)

06

Step

Combine and Heat: Stir in the grilled corn kernels and cook until heated through. (1 minute)

07

Step

Finishing Touches: Remove from heat and stir in fresh cilantro. Transfer the elote dip to a serving dish.

08

Step

Garnish and Serve: Sprinkle ancho chile powder over the top of the dip and generously garnish with crumbled cotija cheese. Serve immediately with tortilla chips or your favorite dippers!

For a smoky depth of flavor, consider grilling the jalapeño alongside the corn.
Adjust the amount of hot sauce to your preferred level of spiciness.
If you don't have access to a grill, you can roast the corn in the oven at 400°F (200°C) for about 20 minutes, or until tender and slightly browned.
For a tangier flavor, try adding a tablespoon of lime zest to the dip.
Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days.