Smoky, sweet, spicy, and tangy dip version of elotes—grilled Mexican street corn slathered with creamy, cheesy, lime-scented, chili-flecked sauce. In this version, we charred the corn on the stove top, though a trip to the grill wouldn’t hurt.  Margie charred hers in the oven.  It can be made ahead and heated at the party.

Ingredients:

• 4 Tab bacon fat (or oil if you must)
• 8 ears fresh corn, shucked, kernels removed or 2 lbs frozen corn (about 6 cups of corn kernels)
• Kosher salt
• 2 tablespoons mayonnaise
• 1 c sour cream
• 2 oz feta or cotija cheese, finely crumbled
• 1/2 c finely sliced  greens onions (about 5)
• 1/2 c fresh cilantro leaves, finely chopped
• 1 jalapeño pepper, seeded and stemmed, finely chopped
• 1 to 2 medium cloves garlic, pressed or minced on a microplane grater (about 1 to 2 teaspoons)
• 1 fresh juice from 1 lime
• Chili powder or hot chili flakes, to taste

Directions:.

1. Preheat oven 350°.
2. Heat the bacon fat in a large non-stick skillet or wok over high heat until shimmering.
3. Add corn kernels.
4. Season to taste with salt.
5. Toss once or twice, and cook without moving until charred on one side, about 2 minutes.
6. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer.
7. Continue tossing and charring until well charred all over, about 10 minutes total.  CAUTION this is very messy and the corn will sometimes jump out of the pan.
8. Transfer 4 cups to a large bowl.
9. Transfer 2 cups to a food processor and process until creamy/slightly chunky.
10. Transfer to the bowl.
11. Add mayonnaise, sour cream,cheese, scallions, cilantro, jalapeño, garlic, lime juice, and chili powder.
12. Toss to combine.
13. Taste and adjust seasoning with salt and more chili powder to taste.
14. Place in 1 quart heat-proof dish.
15. Bake at 350° for 30 minute, until heated through.  (although it is just as good cold!)
16. Serve with large corn chips or crackers.

Serves: 10

Source:  GK