Creamy Elote Dip
WHAT YOU NEED
- 2 tsp Chili Powder
- 2 tsp Smoked Paprika
- 1 tsp Cayenne Pepper, optional
- 1 Ear of Corn
- 2 tablespoons Butter
- 1 Yellow Onion, chopped
- 2 Cloves Garlic, chopped
- 2 cups Yellow Corn (3-4 ears), cut off cob
- Salt and pepper to taste
- 6 ounces Cream Cheese, room temperature
- 1/3 cup Cacique® Crema Mexicana Agria
- 2 Tbsp. Fresh Lime Juice
- 3/4 cup Cacique® Cotija, crumbled
- 1/4 cup Fresh Cilantro, chopped
HOW TO MAKE IT
- Mix the spices. In a bowl, combine the chili powder, paprika, cayenne, and a pinch of salt.
- Over gas burner or grill, fire roast one ear of corn until it gets good charring. Slice corn off the cob and set aside for garnish.
- Heat the butter in a skillet over medium-high heat. Add the onion and cook until soft, 5 minutes. Add the corn kernels, garlic, spice mix, and season with salt and pepper. Cook until the corn is softened, 5 minutes.
- Reduce the heat to low. Mix in the cream cheese until melted and creamy. Stir in the Crema Mexicana Agria. Cook until warmed throughout. If desired, thin the dip with more Crema Mexicana Agria.
- Mix in the lime juice and ¼ c of crumbled Cotija.
- Spoon the dip into a wide serving bowl. Garnish with remaining Cotija, the roasted corn kernels, and a sprinkle of chili powder.
