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ex Corn Dip




Source of Recipe


Elote Cafe


Recipe Link: http://www.elotecafe.com/sedona-restaurant-dinner-menu.html

List of Ingredients




Mex corn dip

6 ears fresh corn, husks intact
1 cup mayonnaise
1 tablespoon cholula hot sauce
2 tablespoons lime juice
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon sugar
1/4 cup chicken stock
1/4 cup ground cotija cheese or Parmesan
2 tablespoons chopped fresh cilantro
Pinch of pure ground chili powder, or to taste 1.


Recipe



Over a medium hot grill, roast the corn in their husks for 5 minutes, turning occasionally, until the husks are well charred. Take care not to burn the kernels inside; set aside until cool enough to handle.
2. Shuck the corn. Cut the kernels off the cobs and transfer to a saucepan.
3. Add the mayonnaise, hot sauce, lime juice, salt, black pepper, sugar, and chicken stock. Cook over medium-low heat, stirring often, just until warm.
4. Transfer to a bowl and garnish with cheese, cilantro, and chili powder. Serve with chips for dipping. Adapted from Elote Cafe