Mexican Corn (Elote) Dip
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INGREDIENTS
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2 teaspoons vegetable oil
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2½ cups corn (preferably fresh)
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1 tablespoon diced jalapeño (from about ½ jalapeño), optional
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1 garlic clove, minced
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¼ teaspoon chili powder
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Zest and juice from ½ lime
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¼ cup mayonnaise
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¼ cup sour cream
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¼ cup cotija cheese
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¼ cup chopped fresh cilantro, plus more for sprinkling
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The Rustik Oven? Sourdough, halved and hollowed out
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Tajín, for serving
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