Elote Dip

By Barefeet In The Kitchen

Ingredients

6 ears of corn
1 cup mayonnaise (or ½ cup mayonnaise, plus ½ cup sour cream)
¼ cup chicken stock
1½ tablespoons Cholula hot sauce
2½ tablespoons fresh lime juice (about the juice of 1 large lime)
1 teaspoon sugar
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
¼ teaspoon ground red chili powder (adjust to taste)
2 tablespoons chopped fresh cilantro (for topping)
¼ cup freshly grated or crumbled Cotija cheese
tortilla chips (for serving)

Prep Time15mins
Cook Time35mins
Servings8

Instructions

Preheat the oven to 350°F. Place the corn, still in the husk, on a sheet pan. Roast for about 30 minutes. Remove from the oven and set aside until it is cool enough to handle.

Remove the husks and then slice the corn kernels from the cobs. Combine the mayonnaise, chicken stock, hot sauce, lime juice, sugar, salt, and pepper in a large saucepan or skillet.

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.

Transfer the corn into a serving bowl and sprinkle with cheese and cilantro. Serve warm with plenty of tortilla chips for scooping.