Prep Time:
10 min
Cook Time:
30 min
Total Time:
40 min
Servings:
8
Elevate your Cinco de Mayo fiesta with this roasted elote dip, combining charred corn, creamy mayo, tangy lime, and savory Cotija cheese for a flavor-packed appetizer that celebrates the vibrant tastes of Mexican street corn.
Ingredients
How to make it
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1
Preheat oven to 400°F.
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2
Pour corn on a baking sheet and drizzle with 1 tbsp of oil. Toss to coat. Roast for 10-20 minutes, until it begins to brown. Set aside.
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3
While corn is roasting, in a medium skillet, add remaining tbsp of oil and sauté onion, garlic, ancho powder and black beans until onions are fragrant and beans are heated through, about 4-6 minutes.
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4
Remove from heat, stir in the Salsa con Queso, heavy cream, mayonnaise, lime juice and Monterey Jack cheese. Add salt to taste.
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5
Transfer mixture to a baking dish and bake for 10-15 minutes, until heated through.
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6
Top with Cotija cheese and cilantro.
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7
Serve with Tostitos Hint of Chile Lime or Scoops!
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