Hot Mexican Corn Dip
Description
Make this tasty appetizer dip for your next get together. Your guests will love it so much, they will ask you for the recipe.
Ingredients
6 ears of corn, grilled
1 c. mayonnaise (or 1/2 c. mayonnaise plus 1/2 c. sour cream)
1/4 c. chicken stock
1 1/2 T. Cholula hot sauce
2 1/2 T. freshly squeezed lime juice from 1 large lime
1 t. sugar
1 t. kosher salt
1 t. freshly ground black pepper
1/4 t. ground red chili powder, or to taste
2 T. chopped fresh cilantro, for topping
1/4 c. freshly grated or crumbled Cotija cheese
tortilla chips, for scooping
Directions
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Grilling Method:
Roast the corn, still in the husks, over medium high heat on a grill, until husks are well-charred, about 5 minutes.*
OR
Oven Method:
Roast the corn, still in the husks, in a 350 degree oven for 30 minutes.*
Set the roasted corn aside until cool enough to handle.
Combine mayonnaise, chicken stock, hot sauce, lime juice, sugar, salt and pepper in a large saucepan.
Remove the corn kernels from the cobs. Add corn to the saucepan; set heat to medium; warm through, stirring occasionally. Add chili powder, adjusting to taste. Pour the corn into a serving bowl; sprinkle with cheese and cilantro.
Serve with tortilla chips for scooping.
8 servings.
Tip: The corn can be roasted on the grill or in the oven. The key is to keep it in the husk. The corn shouldn't be crispy and blackened but juicy, steamed bites loaded with flavor.
The heat in this recipe is very mild. If desiring more spicy heat, increase the hot sauce and chili powder to desired taste. If doubling it, it still remains a pretty mild dish with a hint of heat.