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Warm Elote Dip
Charred corn, a lot of cheese, lime, and a cup of cottage cream holding it all together. It comes out of the oven bubbling and it will not make it to halftime. Bring chips.
Prep
10 min
Cook
25 min
Serves
8
Ingredients
- 1 tbsp butter
- 3 cups corn (fresh or frozen, thawed)
- 1 jalapeño, finely diced
- 1 garlic clove, minced
- 1 cup Etelka Original Cottage Cream
- 1 cup shredded Monterey Jack
- ½ cup crumbled cotija, divided
- Juice of 1 lime
- 1 tsp chili powder, plus more for the top
- Chopped cilantro, for serving
- Tortilla chips, for serving
How to make it
- Heat the oven to 375°F.
- Melt the butter in a hot oven-safe skillet and add the corn. Leave it alone for a few minutes at a time so it actually chars, about 8 minutes total.
- Add the jalapeño and garlic and cook 1 minute more.
- Take the skillet off the heat. Stir in the Cottage Cream, Monterey Jack, half the cotija, the lime juice, and the chili powder.
- Bake for 15 minutes, until the edges are bubbling.
- Top with the rest of the cotija, another pinch of chili powder, and cilantro. Serve warm with chips.
