Hot Elote Corn Dip

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Remove the kernels from the corn cobs. Discard the cobs. Dice the jalapeños. Roughly chop the cilantro.

Step 2

In a large nonstick or cast iron skillet, heat the oil over medium heat. Add the garlic, jalapeños and corn. Saute until tender, about 5 minutes.

Step 3

Reduce the heat. Over low heat, stir in the cream cheese, sour cream and chili powder. Allow the cream cheese to melt and stir to combine.

Step 4

Remove from heat. Stir in the lime juice, cilantro and scallions. Transfer to a serving bowl and garnish with cotija cheese and extra cilantro. Serve warm.