Recipe courtesy of Jeff Mauro
Hot Elote Street Corn Dip
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 506
- Total Fat
- 38 g
- Saturated Fat
- 14 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 4 g
- Sugar
- 9 g
- Protein
- 14 g
- Cholesterol
- 65 mg
- Sodium
- 673 mg
If you have a ton of corn and company is coming over, this is the appetizer you have to make. It's like the perfect marriage of sweet summer corn, elotes and artichoke dip. Make sure you get good sturdy tortilla chips for scooping!
- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 506
- Total Fat
- 38 g
- Saturated Fat
- 14 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 4 g
- Sugar
- 9 g
- Protein
- 14 g
- Cholesterol
- 65 mg
- Sodium
- 673 mg
Ingredients
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Directions
- Heat an enameled cast-iron braiser or skillet (fit for serving) on medium-low heat. Add the olive oil and heat until shimmering, then add the shallot, chili powder, paprika and cayenne. Sauté until translucent, about 5 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Bump up the heat to medium and add the corn; cook for 5 minutes. Take off the heat.
- In a separate bowl, whisk together the cream cheese, sour cream, mayonnaise, hot sauce, Parmesan and 1/4 cup Cotija. Combine with the corn mixture and season to taste.
- Sprinkle with the remaining 1/2 cup Cotija and broil until bubbly and golden, about 5 minutes. Sprinkle with fresh lime juice and cilantro leaves. Serve with tortilla chips.
