Elote Dip with Gluten-Free Tortilla Chips

Ingredients

• 4 ears Corn
• 1/2 cup Mayonnaise
• 1/4 cup Cotija Cheese
• 1 tbsp Lime Juice
• 1 tsp Chili Powder
• 2 tbsp Cilantro
• 1 small Jalapeño
• 1 bag Gluten-Free Tortilla Chips

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your grill to medium-high heat, or bring a large pot of water to a boil. If grilling, grill the 4 ears of corn for 8-10 minutes, turning occasionally, until lightly charred and tender. If boiling, boil the 4 ears of corn for 10-12 minutes until tender. Once cooked, let the corn cool slightly, then carefully cut the kernels off the 4 ears of corn.
2. 2In a medium bowl, combine the cut corn kernels with the 1/2 cup of mayonnaise, 1/4 cup of cotija cheese, 1 tablespoon of lime juice, and 1 teaspoon of chili powder.
3. 3Finely mince the 1 small jalapeño, removing the seeds if you prefer less heat. Add the minced jalapeño and the 2 tablespoons of chopped cilantro to the bowl with the corn mixture.
4. 4Stir all the ingredients together thoroughly until everything is well combined. Ensure the mayonnaise and cheese are evenly distributed throughout the corn mixture.
5. 5Serve the elote dip immediately with the 1 bag of gluten-free tortilla chips.

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