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“I’m a huge fan of elote. Add more cheese: Sign me up! I would love to know how Hearth and Hill makes this epic combination.” – Stan Jones, Dallas TX
Notes
Can be made ahead of time, and reheated for serving.
Ingredients
- For the corn salsa:
- 3/4 cup corn, cut off the cob
- 1/2 cup roasted red peppers, diced
- 1 tablespoon jalapeños, minced
- 1/2 teaspoon garlic, minced
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon smoked paprika
- For the cheese dip:
- 1/4 cup yellow onion, diced finely
- 1 teaspoon garlic, minced
- 1 tablespoon jalapeños, minced
- 1/2 cup heavy cream
- 1 cup milk
- 1 1/2 cups Chihuahua cheese, grated
- 3/4 cup cheddar cheese, grated
- 1/4 teaspoon black pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon cayenne
- Salt to taste
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- Micro cilantro greens and crumbled cotija cheese, for serving
- Tortilla chips, for serving
Instructions
- For the corn salsa:
- Mix all ingredients in a bowl and set aside.
- For the cheese dip:
- In a pot over medium-high heat, sauté the onions, garlic and jalapeños for 5 minutes.
- Reduce heat to medium andadd 3/4 of the corn salsa and cook for another 5 minutes.
- Add the heavy cream and milk, and bring to a slow boil.
- Whisk in the slurry and cook for 3 minutes, or until the cream thickens. Slowly whisk
- in cheeses and simmer on low until thoroughly combined.
- Serve warm with the remainder of the corn salsa and tortilla chips.
Posted in Appetizers & Sides, Ask For It
