Photo: Unsplash
This week's Tailgate Treat is good enough for a 4th of July BBQ but also acceptable for dinner. Sharing is not required.
Ingredients
2 cups – Fresh corn kernels
¼ cup – Mayonnaise
2 tablespoons – Sour cream
½ tablespoon – Jalapeno chopped
½ tablespoon – Grated garlic
2 tablespoons – Finely chopped cilantro
1 ½ tablespoon - Lemon juice
½ tablespoon - Elote seasoning, or you can use 1 teaspoon chili powder, salt to taste, and ½ teaspoon cumin powder instead of an elote seasoning blend.
1 tablespoon – Butter
1 tablespoon – Parmesan cheese
A pinch of chili powder for garnishing.
Instructions
Heat butter in a pan. Add garlic and jalapenos, Sauté for a few seconds.
Now add fresh corn kernels. Stir and cook until it gets a little bit caramelized, for about 5 to 6 minutes. Switch off the flame. Let the corm mixture cool down.
Now add Mayo, sour cream, cilantro, elote seasoning, and lemon juice. Mix all the ingredients until well combined. Taste it and adjust the seasoning as per your liking.
Cover it and keep it in the fridge for at least 30 minutes. You can serve this dip right away too.
Take this dip into a serving bowl, sprinkle some grated parmesan cheese and some chili powder (optional).
Serve with tortilla chips, and enjoy!
This recipe is by Cooking Carnival where Dhwani specializes in vegetarian recipes. This is one of the many delicious dishes she has on her website, including one of our favorites, Thai mango sticky rice.
