Versatile, Refreshing Dip That Also Can Be Served as a Side Dish.

By now, you have probably heard of the very popular Mexican street corn, known as Elotes. It is cooked in the husks, and when it is done, the husks are peeled back and it is smothered in some sort of creamy topping and sprinkled with spices and cheese. It may sound a bit odd, but it is incredibly delicious, and once you try it, you will be hooked.

This tasty new recipe by Chung-Ah is similar, but it solves the main problem with Elotes, namely, eating it leaves your face a mess! In this recipe, the corn has now been cut off the cob, and the dish is known as Esquites. You can use tortilla chips or pita bread chips to scoop it up and eat it like a dip, or you can just dig in with a spoon and eat it as a side dish.

There seems to be a lot of controversy surrounding the ingredient that binds it all together. Purists say that it needs to be Mexican crema in order to authentic, but mayonnaise, Miracle Whip, Greek yogurt and even sour cream have been used. Each one of these, of course, is going to impart a slightly different taste to the dish.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.

Quick Tip:  If you don’t have access to fresh corn to cut off the cob, you can use frozen corn with no sacrifice in taste. The best part? You don’t even have to thaw the corn before you use it!

Recipe and image courtesy of Chung-Ah at Damn Delicious