6 ears of corn, still in the husks (or 4.5 cups frozen sweet corn, thawed)
1 cup Greek yogurt (I used Fage 0%)
2 Tbsp fresh lime juice (about 1 lime)
1 tsp kosher salt
1 tsp ground pepper
1 tsp sugar
1/4 cup vegetable stock
sprinkle of paprika, for garnish
1/2 cup crumbled cotija cheese, for garnish
chopped cilantro, for garnish
tortilla chips, for serving
Instructions
If using whole ears of corn: Preheat your broiler. Place corn on a baking sheet. Broil until husks are thoroughly charred, about 10 minutes, flipping with tongs halfway through. (This can also be done on a medium-hot barbecue.) Set aside until cool enough to handle, then husk the corn and slice kernels off with a knife. (If using thawed frozen corn, simply skip this step.)
In a large pan over medium heat, combine the remaining ingredients except for garnishes (Greek yogurt through vegetable stock). Stir in corn and heat through. Scoop into a serving dish and garnish with paprika, cheese and cilantro. Serve alongside tortilla chips.
Enjoy!
Notes
This dip can be made ahead of time and reheated, either in the microwave or in a 400 degree oven, before serving. Adapted from the Elote Cafe Cookbook.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/05/elote-mexican-corn-dip/