Easy to Make Corn & Poblano Dip (Esquites Style)
All the flavors of elote in a dip!
Ingredients
- 1 bag frozen corn or 16 oz fresh corn
- 1 poblano pepper large or 2 medium sized, chopped
- 2 garlic cloves minced
- 1/2 cup red onion chopped
- 1 tbsp candied or pickled jalapeños chopped
- 2 tbsp sour cream
- 1 tbsp mayo
- 1/2 cup cotija cheese grated
- 1/4 cup cilantro chopped
- 1 tbsp tajin or chili lime seasoning
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp kosher salt
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 limes juiced
Instructions
- Chop veggies set aside
- Heat butter and olive oil in pan
- Saute onion and garlic until fragrant, 2-3 minutes
- Add corn and poblanos to the onion and garlic and saute for 5 minutes
- Add spices and candied jalapeños, mix to combine
- Saute for another 10 minutes or until completely heated through
- Allow mixture to cool completely about 30-40 minutes
- Mix in mayo, sour cream, lime juice, spices to taste
- Top with cotija cheese and cilantro
- Enjoy!
Notes
This recipe can be made with fresh or frozen corn