Mexican Street Corn Dip (Elote)
fresh cobs of corn
of a red onion
cup (1 stick) salted butter
cloves garlic, smashed and minced
teaspoon chili powder
and 1/2 teaspoons kosher salt
cracked black pepper to taste
oz Cotija cheese
tablespoons cilantro, chopped
tortilla chips, for serving
- Husk the corn and use a sharp knife to chop the corn off of the cob. Chop up 1/4 of a red onion.
- Heat a large skillet over medium heat. Add the butter and let it melt. Add the corn and onion.
- Let the corn and onion cook for about 8-10 minutes, until the corn is starting to brown and stick to the pan.
- Add the garlic, paprika, chili powder, salt, and pepper. Cook for 1 minute, then remove from heat.
- Let the mixture cool slightly.
- Chop the cilantro. Put the cheese in a bowl and use a spoon or fork to crumble it.
- Add mayonnaise, Cotija, and cilantro and stir to combine.
- You can serve this dip warm, room temperature, or cold, though I love it best when it is slightly warm.
by The Food Charlatan