RECIPE: Elotes-style Corn Dip

Elotes-style Corn Dip

  • 2 tablespoons unsalted butter
  • 4 cups corn kernels, frozen, canned or roasted
  • 1 each jalapeño, seeded and diced
  • 3 tablespoons queso fresco
  • 2 tablespoons crumbled cotija cheese
  • 2 tablespoons chopped fresh cilantro leaves
  • 1/2 teaspoon chili powder
  • 1 each clove garlic, pressed
  • Juice of 1 lime

Melt butter in a large skillet over medium high heat. Add corn kernels and jalapeño, and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes.

Stir in mayonnaise, cotija, cilantro, chili powder, garlic and lime juice.

Serve immediately.

Recipe adapted by Chef Rob Koeller, owner of Culinary Concepts & Hospitality Consultants

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