Roasted Mexican Street Corn Dip
Have you ever had Elote? Yes? We know, it’s delicious. No? Make this easier to eat version first, then try that. This Roasted Mexican Street Corn Dip is Elote’s spicier, creamier, fancier and easier to eat cousin. Take it one step further and make homemade tortilla chips with lime salt to serve with it! Pair with Diamond Collection Cans - Sauvignon Blanc .
- 6 ears corn, husks removed
- 2 poblano peppers
- 2 jalapeño peppers
- 2 Tbsp olive oil
- 1 tsp lime zest
- 2 Tbsp fresh lime juice
- ¼ cup mayonnaise
- 1 (4-oz) pkg crumbled feta cheese
- ¼ cup chopped fresh cilantro
- Preheat broiler. Rub corn and peppers with oil; place on a rimmed baking sheet. Broil 4 to 5 minutes per side or until corn and peppers are charred. Let stand 10 minutes. Cut kernels from cobs; discard cobs. Place corn in a large bowl.
- Remove stems and seeds from peppers; finely chop. Transfer to bowl with corn.
- Add lime zest and remaining ingredients to corn, stirring to combine. Season with salt and pepper to taste. Serve with Tortilla Chips with Lime Salt recipe.
Tortilla Chips with Lime Salt
- 3 Tbsp kosher salt
- 2 tsp lime zest
- 1 (30-count) pkg white corn tortillas
- ¼ cup olive oil
- Preheat oven to 400°F. Stir together salt and lime zest in a small bowl. Using your fingers, rub salt and lime zest together until salt is an even green color.
- Cut each tortilla into 6 triangles, and place on a baking sheet. Brush lightly with oil, and sprinkle lightly with lime salt. Bake, in batches, 8 to 10 minutes or until tortillas begin to brown.
- Cool completely, and store in airtight containers up to 1 week.