Mexican Street Corn Dip
Turn traditional Mexican Street Corn (aka Elote) into an amazing cold corn dip. Rich and creamy with smoky grilled corn, this tasty Mexican Street Corn dip is perfect for sharing. Just make sure you have enough chips!
Preheat grill to medium-high heat; grease grate well. Brush corn with oil; season with chili powder. Grill for 15 to 20 minutes or until lightly charred and tender. Let cool completely. Slice corn kernels from cobs.
Using electric mixer, beat cream cheese, mayonnaise, sour cream, lime juice, cumin, and salt and pepper until smooth and blended. Stir in corn kernels, 1/4 cup of the cotija, 2 tbsp of the cilantro, jalapeño and garlic until combined.
Garnish mexican street corn dip with remaining cotija, cilantro and smoked paprika. Serve with tortilla chips.