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Lighter Elotes (Dip)

Ingredients

  • 5 ears – corn on the cob (medium size, raw)
  • 3/4 cup 2% Greek yogurt
  • 2 heaping tablespoons lite safflower mayo (or more if desired)
  • 1/3 cup Private Selection crumbled goat cheese
  • 1/2 cup chopped red onion
  • 1/2 medium bell pepper (chopped)*
  • 1 tablespoon olive oil (or coconut oil)
  • Seasonings:
    • 1/2 tablespoon smoked paprika
    • 1 teaspoon cumin
    • juice from 1 lime
    • sea salt & pepper to taste
  • Garnish:
    • chipotle chili
    • cilantro

(*) – denotes an optional ingredient

Steps

Step 1

Set a grill or oven to 350F.

Step 2

Peel back the husk from the corn to remove the silk. Add the husks back to the corn and soak the corn on the cob in water for about 10 minutes (to prevent burning when roasting). Place the corn on the hot grill (or on a baking sheet for the oven) and roast for about 20 to 30 minutes, until the corn is soft.

Step 3

While the corn is cooking, mix Greek yogurt, mayonnaise, goat cheese and the seasonings together in a large bowl. Season to taste and set aside.

Step 4

When the corn is ready, use a sharp knife to shave the corn into a separate bowl. Set a nonstick skillet on medium heat and add olive oil. When the oil is hot, toss in the chopped red onion. Sear the onion for about 3 minutes.

Step 5

Add the shaved corn to the skillet and mix together with the onion until the corn has a slight sear on the edges, about 7 to 8 minutes. When the corn has a slight sear on it, add it to the bowl with the cream and mix together. Season to taste using fresh cilantro, cumin, sea salt & pepper.

Step 6

Garnish with freshly chopped cilantro and chili powder. Serve the dip warm with fresh tostadas, or my favorite, roasted jalapeños!