Fresh Recipe: The Rogue Chef

Elote Corn Dip

Time: 35 minutes

Servings: 6-8 servings

● 4 C Corn Kernels

● 1 T Olive Oil

● 1⁄2 C Mayonnaise

● 1⁄2 C Sour Cream

● 1 1⁄2 C Cotija Cheese, crumbled

● 1 tsp Chili Powder

● 1 tsp Smoked Paprika

● 1⁄2 tsp Garlic Powder

● 1 T Fresh Cilantro, chopped

● 1 T Fresh Lime Juice

● Salt and Pepper to taste

1. Preheat your oven to 375°F.

2. Heat olive oil in a skillet over medium heat. Add the corn kernels and cook,

stirring occasionally, for 5-7 minutes or until the corn is lightly golden.

3. Combine mayonnaise, sour cream, cotija cheese, chili powder, smoked

paprika, garlic powder, cilantro, lime juice, salt, and pepper in a large bowl.

Stir until smooth and well combined.

4. Add the cooked corn to the bowl and mix well.

5. Transfer the mixture into a baking dish (9×9 inch or similar size) and spread

it evenly.

6. Bake for 20-25 minutes, until the top is golden and bubbly.

7. Garnish with extra cilantro and a squeeze of lime.

8. Serve with Corn Tortilla Chips.

Go Rogue by adding sautéed shrimp to the dip prior to baking.

Want The Rogue Chef to make this dish or any other meal for you? Contact us at www.theroguechef.com