ELOTE DIP

In a large pan, heat up avocado oil on medium heat, add in your corn 2 cups at a time to allow it to char / crisp up a little. Do this with the other 2 cups. Remove from the pan and set into a large bowl. Add in a little more oil to your pan and saute your poblanos and white onion, season with salt. Preheat your oven to 400 degrees (if you’re serving right away. If not, skip this step and follow before serving). Once pepper and onions are browned, add to the same bowl that the corn is in. Mix well. Add in your cream cheese, mayonnaise, and greek yogurt. Set aside and make the seasoning mix. Mix chili powder, paprika, cayenne, salt, and garlic powder and sprinkle into corn mixture. You probably won’t use all of this but add and taste as you go! Add in your Cotija cheese, saving a little for sprinkling on top. Pour mixture into an oven safe dish and sprinkle more cotija cheese, cover if you’re bringing somewhere. Otherwise pop into the oven and bake for 10ish minutes until the cheese is browned and the dish is hot. While in the oven melt 2 tbsp of butter and add your tajin (again, if you’re not serving this right away, save this part until you serve). Drizzle with tajin butter and sprinkle with chopped cilantro. Serve with chips! I like to use pita chips because they’re a little sturdier!