Mexican Elote-Style Dip

Ingredients:

• 4 ears of fresh corn, husks and silks removed
• 2 tablespoons melted butter
• ⅓ cup red onion, finely chopped
• Juice of 1 lime
• 1 cup chopped cilantro
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ cup crumbled queso fresco
• ⅓ cup Sir Kensington’s Chipotle Mayo (Link opens in new window.)
• Tortilla chips, for serving

Instructions:

1. Heat a grill or broiler to medium-hot. Brush ears of corn with melted butter. Place corn on grill or under broiler, turning corn often, until kernels turn golden brown, about 10-15 minutes.
2. Remove corn from heat and use a sharp knife to cut kernels from cobs.
3. In a large bowl: add in corn kernels, red onion, lime juice, cilantro, salt/pepper, queso fresco, and chipotle mayo. Stir together to fully combine.
4. Serve with tortilla chips and enjoy!

Find the original recipe by clicking here. (Link opens in new window.)