Sweet corn and spicy chiles makes for a fun take on the classic elote, Mexican street corn on the cob. Go with yellow corn for a more vibrant colored dip.
5 ears Fresh corn, husks and silk removed*
1/2 C Greek yogurt, plain non-fat
2 Tbsp Mexican crema
2 Tbsp Lime juice, fresh
1 tsp Chili powder
1/2 tsp Garlic powder
1/2 tsp smoked sea salt
1 C California walnuts, toasted and chopped, divided
1/3 C Red onion, minced
3 Tbsp Fresh cilantro, chopped
1 Tbsp Jalapeno pepper, finely minced (or to taste)
Mexican hot sauce
Optional garnishes: Sliced jalapeno peppers, cilantro sprigs, and grated Cotija cheese
Tortilla chips
Preheat a grill to medium-high heat. Place corn on grill and cook for 10 to 12 minutes or until corn is lightly charred, turning occasionally. Remove and let cool.
Cut corn off cob, then measure 4 cups.
Stir together yogurt, crema, lime juice and seasonings in a large bowl. Add corn and stir well. Stir in 3/4 cup walnuts, onion, cilantro and jalapeno pepper.
Cover and chill for at least 1 hour for flavors to blend.
Transfer to a shallow decorative bowl and drizzle with hot sauce. Garnish with remaining walnuts, peppers, cilantro and Cotija cheese, as desired. Serve chilled or at room temperature with tortilla chips.
Recipe Tips:
May be prepared 1 day ahead without the walnuts and stored covered in the refrigerator. Stir in walnuts just before serving.
May substitute 4 cups of canned or frozen and thawed roasted corn.
If you don’t have smoked salt on hand, use fine sea salt instead and add 3/4 teaspoon smoked paprika.
This recipe is great as a dip but is also so versatile. Spoon over grilled chicken or salmon, spoon into an avocado half, add to a Caesar salad or add a spoonful to any of your favorite Mexican recipes.
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