Greek Yogurt Elote Dip

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What You'll need

  • 8 ears of charred corn

  • 1 cup of whole fat greek yogurt

  • 1 cup of crumbled Cotija cheese

  • a sprinkle of cayenne (a little goes a long way)

  • juice and zest of half a lime

  • cilantro to taste 

  • salt and pepper to taste (careful with salt, cotija cheese is salty) 

How to make it:

  • Put corn, with the husk still on, straight onto the grill. The husk will allow the corn to steam. Leave for about 15 minutes

  • Peel corn and place back on the grill to get char marks (flavor)

  • (Allow corn to cool slightly) Place a whole ear of corn into a deep bowl and carefully cut the corn off of the cob, hopefully the deep bowl will help you actually eat the corn and not have it fly all over your kitchen

  • Add yogurt, cotija cheese, cayenne, lime juice and zest and cilantro

  • Mix together, taste and add salt and pepper to taste 

  • Serve with other dips like guac and queso, with eggs and tortillas, or just out of the bowl by itself. 

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