Elotes Dip #SundayFunday

National Corn Chip Day is January 29th, so I decided to have the Sunday Funday bloggers focus on recipes featuring corn chips. Enjoy!

Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm coordinate this low-stress group; we only participate when we are inspired. This week I am hosting and picked a theme of recipes to honor National Corn Chip Day! Here's the line-up...

• Cheesy Chicken Nachos With Doritos by Sneha’s Recipe

• Chilaquiles by Palatable Pastime

• Chili Frito Pie by A Day in the Life on the Farm

• Elotes Dip by Culinary Adventures with Camilla (you're here)

• Frito Pie by Amy’s Cooking Adventures

• Nuts and Bolts Chex Mix by Karen’s Kitchen Stories

Elotes

Elotes usually sold, on a stick, by street vendors throughout Latin America. Elotes are roasted ears of corn, smeared with butter and topped with cheese, salt, lime juice and chili powder. Sometimes mayonnaise is used in lieu of butter. I love this flavor profile and decided to use them in a dip for thick corn chips.

Ingredients

• 2 cups corn kernels, sliced off of grilled ears

• 1 to 2 cloves garlic, peeled and pressed

• 2 Tablespoons butter

• 2 Tablespoons mayonnaise

• 2 Tablespoons sour cream

• 1/2 cup crumbled cotija cheese

• 2 Tablespoons fresh cilantro finely chopped

• 1 teaspoons chili or chipotle powder plus more for serving

• zest and juice from 1 organic lime

• salt and pepper to taste

• Also needed: thick corn chips for serving

Procedure

Stir together all of the ingredients in a small mixing bowl. Spoon the dip into a serving bowl and serve with corn chip.

That's a wrap on this week's #SundayFunday event. We'll be back next week with recipes to celebrate a Chinese Lantern Festival, the culmination of Lunar New Year. Wendy is hosting. Stay tuned!