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Elote Dip

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Equipment

  • 1 Large Bowl
  • 1 Saute Pan

Ingredients
  

  • 32 oz Frozen Corn
  • 2 tbsp Butter
  • 1/2 cup Cotija Cheese
  • 2 tbsp Cilantro finely diced
  • 4 Garlic Cloves finely diced
  • 1/4 cup Red Onion very finely diced
  • 1 Lime
  • 1/2 tsp Chipotle Pepper Powder see notes below
  • 1/4 tsp Cumin
  • 1/4 cup Canned Poblano Pepper, chopped up or use one finely chopped jalapeño without the seeds for an extra kick
  • 1/3 cup Sour Cream

Instructions
 

  • In a saute pan, heat the butter. Once melted, add the corn and cook it on medium low heat until you start get some color on the kernel, about 6-7 minutes
  • Once corn is becoming golden, add the finely diced garlic and cook until garlic is fragrant.
  • Add the corn to a large bowl, and let cool slightly.
  • Add the remaining ingredients and mix it all up. Taste it and decide if you want to add a bit more of anything. Put it in a serving bowl and store in the fridge until you are ready to serve it.

Notes

Chipotle Pepper powder has a slight smokiness that regular chili powder does not have. It is superior in this recipe and not overwhelming at all. McCormick Brand Spices makes chipotle powder, and I am pretty sure Frontier spices also does. You should be able to find it at any large grocery store.