This recipe was inspired by another recipe that was inspired by Mexican corn on the cob, or elote. I love elote. The tanginess of the lime and the crema, the saltiness of the cotija cheese, the spiciness of the hot sauce and the sweetness of the corn is the perfect combination. I wanted to bring that complexity to a simple appetizer — something tangy, fresh, creamy and delicious!

Creamy Corn Dip

Ingredients:

• 2 tablespoons vegetable oil
• 4 shallots, minced
• 1/8 teaspoon chili powder
• 1/4 teaspoon paprika
• 1 4 ounces can of green chile
• 16 ounces of corn, fresh off the cob is best, but frozen works too
• 1/2 cup nonfat greek yogurt
• Juice of 2 limes
• 1/2 cup grated parmesan cheese
• Salt & Pepper, to taste
• 1 tablespoon jalepeno, finely minced
• 1/8 cup cilantro, finely minced
• 1 small avocado, diced

Instructions:

1. Heat the veggie oil on medium-high heat in a medium-sized sauce pan.
2. Finely mince the shallots.
3. Sauté shallots in oil until translucent, about 4 minutes.
4. Add chili powder and paprika. Cook 2 minutes more.
5. Add green chiles and salt and pepper. Stir. Cook 4 minutes more.
6. Add corn. Cook 3 minutes more for fresh; 5 minutes more for frozen.
7. Take off heat and let cool.
8. Add greek yogurt, lime juice and cheese to a blender. Add cooled corn mixture and blend for 3 minutes, or until the mixture is smooth but still chunky.
9. Pour into a serving dish. Stir in jalepeno and cilantro.
10. Dice avocado. Add as garnish.
11. Serve with corn chips.
12. Enjoy!