Sweet corn and spicy chiles makes for a fun take on the classic elote, Mexican street corn on the cob. Go with yellow corn for a more vibrant colored dip.
Instructions
- 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.
- Cut corn off cob, then measure 4 cups.
- Stir together yogurt, crema, lime juice and seasonings in a large bowl. Add corn and stir well. Stir in ¾ cup walnuts, onion, cilantro and jalapeno pepper.
- Cover and chill for at least 1 hour for flavors to blend.
- 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 Notes:
There are 3 basic ways to toast walnuts: in the oven, on the stovetop, or in the air fryer.
- Air Fryer Toasting: 320 degrees for 5 minutes
- Stovetop Toasting: Medium Heat for 1-2 minutes
- Oven Toasting: 350 degrees for 8-10 minutes
