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Elote Dip Recipe Ingredients For The Corn 1 tablespoon olive oil 6 ears of corn, husks remove and kernels cut from the cob*, about 4-5 cups 2 cloves garlic, finely minced or pressed For The Creamy Elote Dressing: 3 tablespoons mayonnaise 3 tablespoons sour cream, or Greek yogurt or Mexican crema 3 tablespoons lime juice 1 teaspoon lime zest ½ teaspoon chili powder 1 teaspoon kosher salt ¼ teaspoon ground black pepper For The Dip: ¼ cup red onion, or green onions finely chopped 1 jalapeno, seeded and finely chopped ½ cup crumbled cotija cheese, or queso fresco ⅓ cup fresh cilantro, chopped Instructions To cook the corn: In a large heavy-bottom skillet (such a cast iron skillet), heat olive oil over medium-high heat

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Use a mandolin to slice the cucumbers if you want them even and thin

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