Korean Corn Cheese Dip (Elote Style)

A popular Korean corn cheese snack that’s cheesy, sweet & savoury combined with the flavours of Elote (Mexican Grilled Corn) spice & tang.

Ingredients

Corn Cobsapprox. 3 1/2 cups (canned corn will work in a pinch)

2 1/2Tbsp

Mayonnaise

1Tbsp

Butter

1/4

Lime

2tsp

Granulated Sugar(only if not using sweet corn)optional

1/3cup

Cotija Cheeseor Feta Crumbled

1tsp

Cayenne Pepper

1stalk

Scallion, finely chopped

1 1/2cups

Fresh Mozzarella Cheese Ball, grated

Nutrition Per Serving

Calories

749

Fat

49.0 g

Protein

36.0 g

Carbs

47.9 g

Cooking Instructions

step 1

Remove the husk and leaves of the Corn Cobs (2).

step 2

Brush the corn with a bit of oil and grill or broil the corn on high heat until brown and charred.

step 3

Shave the kernels off of the corn cob and place it in a large bowl.

step 4

Crumble up the Cotija Cheese (1/3 cup) and add it to the bowl of corn.

step 5

Squeeze the Lime (1/4) over the corn. Add in the Cayenne Pepper (1 tsp), Mayonnaise (2 1/2 Tbsp) and Granulated Sugar (2 tsp) if corn is not sweet. Mix well.

step 6

Set the stove to medium heat and melt the Butter (1 Tbsp) in a pan. Add in the corn mixture and cook for 10-15 minutes.

step 7

Turn off the heat, add in the Scallion (1 stalk) and mix together, then move the corn to an oven-safe pan and top with Fresh Mozzarella Cheese Ball (1 1/2 cups).

step 8

Broil for 3-5 minutes or until the cheese has melted at the top and is brown. Serve warm with tortilla chips and additional lime if desired.