Mexican Elote Roasted Street Corn Dip With Cilantro, Lime and Chili Powder

Crunchy and fresh Mexican Street Food (Antojito) makes a great yummy appetizer you will crave. Typically for this popular dish, the corn is roasted or grilled outdoors and then rolled in mayonnaise and squeezed with fresh lime juice, dusted with chili powder and then sprinkled with a fresh, soft, homemade white Mexican cheese like Cotija. This is a much easier recipe to serve to a crowd. No one needs to bite into a corn cobb at a party. Use leftovers to top chicken or serve alongside grilled meats like a side dish. This recipe is a larger version than you may wish to have. It just goes fast in a crowd served with tortilla chips.

Prep Time: 20 minutes

Cooking Time: 20 minutes

There is only 5 minutes cooking time if using canned or frozen corn

Serves: 8-12 as an appetizer

Ingredients:

10 cobbs of corn with husk on (or 6 cups of canned or frozen corn, thawed)

¼ cup mayonnaise

¼ cup sour cream

¼ cup greek yogurt

4 cloves garlic, minced

¼ cup chopped red onion

½ cup chopped cilantro

2 tsp chili powder

Juice of 2 limes

2 tsp salt

½ fresh ground pepper

pinch cayenne

8 ounces Mexican soft white cheese, crumbled (we like Cotija)

For Serving:

jalapeno, sliced thin

extra red onion, diced

Tajin (a lime flavored chili powder from Mexico, available at most large stores) or extra chili powder

sliced green onions

1 lime sliced

Tortilla chips

Directions:

1. Pull the husk down around the corn, but do not remove it. Remove the silk. Wrap the husk back around the corn to roast it. Roast corn in the husk in the oven preheated to 400 degrees for 20 minutes. Or saute the canned or bagged corn in olive oil or butter until it just starts to brown a little bit. About 5 minutes on high heat.

2. Remove the husk from the corn and cut the corn off of the cobb into a bowl.

3. Mix in the garlic, cayenne, cilantro, chili powder, red onion, lime juice, salt, pepper and finally the mayonnaise, sour cream and greek yogurt. If you want it healthier, use only the greek yogurt, just use ¾ cup of it.

4. Mix in ½ of the Mexican cheese.

5. Place everything in a bowl.

6. Top with jalapeños, extra diced red onion, the other ½ of your cheese, the green onions and sliced limes

7. Serve with tortilla chips