elote dip

Ingredients:

• 4 cups corn (fresh, canned, or frozen and thawed)

• 2 tbsp butter or oil

• 2 cloves garlic, minced

• 1/3 cup mayo

• 1/3 cup sour cream (or Mexican crema if you have it)

• 1/2 cup crumbled cotija cheese (or feta as a sub)

• Juice of 1 lime

• 1/2 tsp chili powder (or tajín for extra zing)

• 1/4 tsp smoked paprika

• Salt to taste

• 2–3 tbsp chopped cilantro

• Optional: diced jalapeño for heat

Instructions:

1. Heat butter/oil in a skillet over medium-high. Add corn and let it char slightly (this is key for flavor), about 5–7 minutes.

2. Add garlic and cook for another 30–60 seconds.

3. Remove from heat and let cool slightly.

4. In a bowl, mix mayo, sour cream, lime juice, chili powder, paprika, and salt.

5. Fold in the corn, cheese, cilantro, and jalapeño if using.

6. Taste and adjust lime/salt/chili as needed.

To serve:
Top with extra cotija, a sprinkle of chili powder or tajín, and more cilantro. Serve warm or chilled with tortilla chips.

If you want to elevate it a bit for a party vibe, you can roast the corn on a grill for deeper smokiness or add a drizzle of hot honey for a sweet-heat twist.