Elote Sweet Corn Dip

This spicy, creamy dip gets its smoky, nutty flavor from slightly charred sweet corn.

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Serves 4-6

Ingredients

• 1 8 oz. Package of Cream Cheese

• 1/2 Cup Sour Cream

• 1/2 Cup Mayonnaise

• 1 Tablespoon Lime Juice

• 2 Teaspoon Smoked Paprika

• 1/2 Teaspoon Cumin

• 1/4 Teaspoon Black Pepper

• 2 Jalapeño Peppers, chopped, seeds and stems removed

• 1/4 Cup Green Onions, chopped

• 1/2 Cup Cilantro, chopped

• 1/2 Cup Sharp Cheddar Cheese, grated

• 1 Cup Pepper Jack Cheese, grated, divided

• 1/2 Cup Cotija Cheese, crumbled, divided

• 1 Tablespoon Olive Oil

• 2 Ears Fresh Sweet Corn, husk and silk removed

• 2 Cloves Garlic, minced

• Cilantro, for serving

• Sliced Jalapeños, for serving

• Hot Sauce, for serving

• Corn Chips, for serving

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Preparation

1. Preheat oven to 350°

2. Add cream cheese, mayonnaise, sour cream, lime juice, and spices to a large bowl, and stir to combine.

3. Stir in jalapeños, cilantro, green onions, garlic, cheddar cheese,1/2 cup jack cheese, 1/4 cup cotija cheese, and set aside.

4. Brush corn cobs with olive oil and place in a cast iron pan. Set oven to broil and place pan in the oven, directly under the broiler. Turn the corn every few minutes until you get the perfect char, about 10 minutes. Allow corn to cool slightly and cut kernels from the cob. Set aside.

5. Transfer corn to the cream cheese mixture and stir to combine.

6. Spoon mixture into a 10-inch ceramic baking dish and top with reserved 1/2 cup of jack cheese and 1/4 cup of cotija cheese.

7. Bake uncovered for 20-30 minutes, or until the cheese is hot and bubbly.

Garnish with additional cilantro, jalapeños, or hot sauce. Serve with corn chips.

*Dip can be assembled ahead of time and refrigerated. Bring up to room temperature before baking.

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