Elote Mexican Street Corn Dip
Ingredients
- 1 tbsp olive oil
- 3 cups corn, cooked
- 1 large garlic clove, minced
- 1/2 red onion, diced
- 2 tbsp cilantro, chopped
- 1/4 jalapeno, diced
- 1/2 lime, juiced
- 1/4 tsp salt
- 1/2 tsp chili powder
- 1/4 cup dairy free yogurt
Vegan Cotija Cheese
- 1/2 cup cashews
- 1 tsp lemon juice
- 1 tsp water
Instructions
- Thaw or microwave frozen corn according to package instructions.
- Prep garlic, red onion, cilantro and jalapeno.
- Heat olive oil in a medium pan over medium heat. Add in corn and garlic over medium to low heat and stir occasionally for 6-8 minutes.
- While the corn cooks, add all cotija cheese ingredients to a food processor or high speed blender and blend until fine.
- Turn off heat, add in jalapeno, red onion, cilantro, lime, chili powder, and salt. Mix everything together and then mix in the yogurt.
- Move corn mixture to a bowl and top with extra cilantro and cotija cheese.
- Serve with crackers or tortilla chips + ENJOY!
Did you make this recipe?Tag @girlswhoeat!