Do you like cilantro? I do not. Not at all. I think it’s one of those tastes one either loves or hates. If I want to make something with cilantro as one of the ingredients, I always substitute parsley. This is one of those recipes.
I promised cookout side dishes this week and this one is sure to please. This dip is based upon the Mexican street corn known as elote. It’s charred, grilled corn, mayonnaise and cotija cheese often served on a stick. The dip version isn’t changed a whole lot. It’s equally as delicious cold as it is hot so it’s perfect to take for cookouts or picnics or any old time you want it.
4 ears of corn
4 oz. cream cheese, at room temperature
1/4 cup mayonnaise
1 cup cotija cheese
1/2 cup parsley leaves (or cilantro), chopped fine
1/4 tsp. cayenne pepper (or more if you like more spice)
1/4 tsp. smoked paprika, optional
1/2 tsp. salt
1/2 tsp. pepper
Husk and rinse corn. Place on a grill with white hot coals. Turn corn frequently to get a good char on all sides. Set aside to cool enough to be cut off the cob. Meanwhile, combine the rest of the ingredients in a medium sized bowl. Stir until well combined and smooth. Cut the corn off the cob, Add to the cheese mixture and mix until evenly distributed. Serve with tortilla chips, either homemade or store bought. You can serve it cold or you can place it in an oven safe dish and place under the broiler for 5-7 until hot, bubbly and the cheese golden brown. Enjoy!
Wishing you love, laughter and cake,