Do you guys know about elote? Here in Texas we're obsessed with this stuff. People will set up a stand at a gas station, in a random parking lot, wherever, and sell little cups of this goodness. It's creamy, it's corny, and it's SO addicting.
This would make the perfect Superbowl dip, and it's a great change of pace from the usual dip suspects (though don't get me wrong -- those are more than welcome, too). You can totally use frozen corn like I did here since we're in the dead of winter, but don't miss out on making this again with fresh summer corn. Heavenly!
P.S. Make sure to check out the links below for more great game day recipes!
Elote (adapted from The Elote Cafe Cookbook)
6 ears of corn (or, if using frozen corn, 4 1/2 cups)
1 cup plain Greek yogurt
1 tablespoon hot sauce (I use Cholula)
juice of 1 lime
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon sugar
dash of cayenne
1/4 cup chicken stock
1/4 cup crumbled cotija or feta cheese, for garnish
cilantro, for garnish
chili powder, for garnish
Roast the corn in its husks over a grill or in your broiler until it's well-charred. Set aside until cool enough to handle, then shuck and cut the kernels off the cobs. (skip this step if using frozen corn)
Mix the Greek yogurt, hot sauce, lime juice, salt, pepper, sugar, cayenne, and chicken stock in a pan over medium heat. Add the corn kernels and warm through. Pour into a bowl and garnish with cheese, cilantro, and a bit of chili powder. Serve with tortilla chips, and enjoy!