Description
Indulge in the flavors of summer with this delicious Elote Dip recipe. Creamy Greek yogurt, fresh corn, and cotija cheese.
Ingredients
Scale
- 2 medium ears of corn
- olive oil, salt, and pepper as desired to cook the corn
- 2 white corn tortillas
- ½ cup boiling water
- 2 cups whole milk Greek yogurt
- 2 teaspoons granulated garlic
- 1 teaspoon ancho chili powder
- 1 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- ¼ teaspoon black pepper
- 1 teaspoon sea salt
- 3 tablespoons lemon juice (1-2 large limes)
- ½ cup cotija cheese
- fresh chopped cilantro for garnish (optional)
Instructions
Grill the Corn
- Shuck the corn completely, removing all the husks and silks. Brush the corn with olive oil or melted butter and sprinkle with salt and pepper.
- Cook for 10-15 minutes, turning occasionally, until the kernels are tender and have nice char marks.
Masa Paste
- Make the "masa paste" by tearing 2 white corn tortillas and placing them into a small bowl.
- Add ½ cup boiling water. Let rest for 2 minutes.
- Transfer the corn tortillas with the water to a blender.
- Blend for 45 seconds or until a paste forms.
Putting it All Together
- In a large bowl, whisk together the yogurt, masa paste, spices, and lime juice. Be sure to whisk well to break up any yogurt clumps and create a smooth, dreamy dip.
- Finally, cut the corn off the cob and add it to the seasoned yogurt. Add cotija cheese and fold to combine.
- Garnish with fresh cilantro, corn, and cotija cheese (optional).
- Prep Time: 15 minutes
- Category: Appetizer, Dips, Sides
- Cuisine: American, Mexican