Gourmet Gameday: Street Corn Skillet Dip
all the flavors of elote in a warm skillet
Ingredients
2 tbsp butter
3 cans of corn, drained and rinsed
1 jalapeño, seeded and diced
½ cup mayonnaise
½ cup sour cream
4 oz room temp cream cheese (½ block)
½ cup crumbled cotija cheese
¼ cup chopped fresh cilantro
1 tsp smoked paprika
1 tsp tajin
3 cloves minced garlic
Juice of 1 lime
Zest of 2 limes
Topping (pre-broil)
½ cup cotija
½ cup shredded mozzarella
Topping (post-broil)
Cilantro
Lime zest
Step 1
In a large cast iron skillet, melt butter over medium high heat. Add corn & jalapeño, and cook until the corn is cooked through and charred, about 10-15 minutes.
Step 2
Remove from heat. Stir in mayo, sour cream, cream cheese, cotija, cilantro, smoked paprika, tajin, garlic, and lime juice + zest.
Step 3
Mix well, then smooth out the top of the mixture. Top with cotija and mozzarella.
Step 4
Broil until golden and melty – be sure to watch it very closely to make sure it doesn't burn!
Step 5
Garnish with additional cilantro and lime zest. Serve with corn tortilla chips.
HAUSTE HINT: This recipe is great to make ahead because it can sit covered in the refrigerator for 3-5 days. We suggest prepping it to the point of broiling, then before serving, pop it in the oven and broil for a few extra minutes to heat it all the way through.
