Elote Dip

Name: Elote Dip
Yield: 10
Ingredients: 2.0Tbsp Canola oil; 5.0cups Corn kernelsfresh or frozen (thawed); 2.0each Jalapeño peppers, seeded, deveined and finely chopped; 0.5cup Hellmann’s® Real Mayonnaise; 0.5cup Cream cheeseroom temperature; 0.5cup Lime juice; 1.5tsp Chili powder; 0.75cup Queso fresco, crumbledcrumbled; 0.13tsp Smoked paprika; 0.0Tbsp Chopped cilantro for garnish

All the flavors of the Mexican street food, but simple to heat and serve. It's a favorite for a reason, and Hellmann's Mayo holds up to the heat, keeping this dip creamy and decadent every time.

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Preparing the dip

Canola oil 2.0 Tbsp
Corn kernelsfresh or frozen (thawed) 5.0 cups
Jalapeño peppers, seeded, deveined and finely chopped 2.0 each
Hellmann’s® Real Mayonnaise 0.5 cup
Cream cheeseroom temperature 0.5 cup
Lime juice 0.5 cup
Chili powder 1.5 tsp
Queso fresco, crumbledcrumbled 0.75 cup
Smoked paprika 0.13 tsp
Chopped cilantro for garnish

Corn

Summer

Dip

All the flavors of the Mexican street food, but simple to heat and serve. It's a favorite for a reason, and Hellmann's Mayo holds up to the heat, keeping this dip creamy and decadent every time.

...

Preparation

Preparing the dip
- Heat oil in a large cast iron skillet over high heat. Add corn and jalapeño and cook, without stirring, until lightly charred, about 3 minutes. Stir and cook for another 3 minutes. Transfer the mixture to a medium bowl. Stir in mayonnaise, cream cheese, lime juice, chili powder and ½ cup cotija cheese.
- Spread the mixture into (2) 1-quart baking dishes. Top with the remaining 1/4 queso fresco and sprinkle with smoked paprika. Bake at 350 degrees F until the cheese is melted and the outer edges begin to bubble, about 12 minutes. Garnish with chopped cilantro and serve with tortilla chips, if desired.

Corn

Summer

Dip