Walnut Elote Corn Dip

Ingredients

• 5 ears Fresh corn, husks and silk removed*
• 1/2 C Greek yogurt, plain non-fat
• 2 Tbsp Mexican crema
• 2 Tbsp Lime juice, fresh
• 1 tsp Chili powder
• 1/2 tsp Garlic powder
• 1/2 tsp smoked sea salt
• 1 C California walnuts, toasted and chopped, divided
• 1/3 C Red onion, minced
• 3 Tbsp Fresh cilantro, chopped
• 1 Tbsp Jalapeno pepper, finely minced (or to taste)
• Mexican hot sauce
• Optional garnishes: Sliced jalapeno peppers, cilantro sprigs, and grated Cotija cheese
• Tortilla chips

Instructions

Step 1: Grill the Corn

Preheat a grill to medium-high heat. Place corn on grill and cook for 10 to 12 minutes or until corn is lightly charred, turning occasionally. Remove and let cool.

Step 2: Prep the Corn

Cut corn off cob, then measure 4 cups.

Step 3: Make the Base

Stir together yogurt, crema, lime juice and seasonings in a large bowl. Add corn and stir well. Stir in 3/4 cup walnuts, onion, cilantro and jalapeno pepper.

Step 4: Chill

Cover and chill for at least 1 hour for flavors to blend.

Step 5: Serve

Transfer to a shallow decorative bowl and drizzle with hot sauce. Garnish with remaining walnuts, peppers, cilantro and Cotija cheese, as desired. Serve chilled or at room temperature with tortilla chips.

Recipe courtesy of our friends at the California Walnut Board!