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Prep time
10 minutes
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Cook time
15 minutes
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Serves
8-10
Author Notes
I could eat cheese dip by the gallon; anytime, anywhere. I once bought a cooler and dry ice to drive 10 quarts of cheese dip from my favorite Mexican restaurant in Florida back to Brooklyn, NY. I would probably get a tattoo of cheese dip before anything else. Adding deconstructed elote to one of Earth's finest treasures results in pops of sweetness, hints of smokiness and spice, layers of lime, and fresh cilantro.
—Finchly
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Ingredients
- Cheese Dip
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1 pound
white American cheese, torn up
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1 cup
heavy cream
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2 tablespoons
pickled jalapeños, chopped
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2 tablespoons
pickled jalapeño brine
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1/4 teaspoon
salt
- Elote
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1 cup
corn, cut off the cob or canned
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1/2 teaspoon
chili powder
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1/2 teaspoon
garlic powder
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1/4 teaspoon
salt
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1/2 teaspoon
Tajin
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Juice of half a lime
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2 tablespoons
cilantro
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2 tablespoons
cotija
Directions
- Cheese Dip
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Make the deconstructed elote. In a medium frying, sautéed all the ingredients over medium low heat for about 4 or 5 minutes. That's it. We just want all the flavors to come together and become one. Add the cilantro and cotija and toss to combine. Set aside.
- Elote
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Make the cheese dip. In a medium saucepan or cast-iron skillet, melt together all the ingredients over medium low heat while stirring often. You don't need to be as meticulous as if making risotto but the cheese dip can easily burn on the bottom of the pot so don't set it and forget it.
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Add the elote mix on top of the cheese dip and serve warm with tortilla chips.
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