Elote Dip
This is the best, freshest, brightest celebration of summer produce I can imagine. Pair it with a margarita.
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Ingredients
- 4-6 ears of corn (grilled)
- 1-2 pasilla peppers
- 1-2 poblano peppers
- 3-4 yellow chiles
- 1 jalapeno
- 1/2-1 yellow onion, finely diced
- Fresh cilantro, chopped
- Mayonnaise (to taste)
- Queso fresco or cotija cheese
- Tajin (or chili-lime spice blend)
- Fresh lime juice, to taste
Instructions
- Fire-roast the peppers: Roast the pasilla, poblano, yellow chiles, and jalapeño over an open flame or under a broiler until charred and blistered.
- Prep the peppers: Let them cool slightly, then remove the seeds and dice into small pieces.
- Cook the corn (if needed): If you’re not grilling fresh corn, char your corn in a hot cast iron pan until golden with some crisp edges.
- Build the base: In a large bowl, combine the corn, diced peppers, onion, and cilantro.
- Add the creamy elements: Start with a spoonful of mayo, a handful of cheese, a sprinkle of Tajín, and a squeeze of lime. I also like to add extra paprika and even a little lime zest.
- Taste and adjust: This is the most important step. Keep adding mayo, cheese, Tajín, and lime juice a little at a time until it tastes perfect to you. You’re looking for creamy, bright, slightly smoky, with just the right amount of heat.