Everything & the Elote Greek Yogurt Dip-TJ's Copycat

I tried this dip, from Trader Joe's, this summer when we were in the US. It was good and seemed simple enough to re-create at home. I brought back a few jars of my beloved Elote seasoning, and made this the other day. It was delish with thick corn chips for dipping. 

I used a German brand of Greek-style yogurt for this- it's a bit thinner than the ones I tried in the US. The US ones were so thick, a spoon could stand up straight in them. The German one I like here is more like a sour cream texture. Use whatever you like here- if your yogurt is too thick, you can thin it with milk. I used full-fat, but you can experiment with lower fat or fat free. This reicpe is from the ingredient list on the TJ's dip, plus a few recipes I found online. 

Everything & the Elote Greek Yogurt Dip TJ's Copycat

from around the Web

1 heaping cup plain Greek yogurt

1/2 cup frozen super sweet white OR yellow corn kernels (or canned)

1/2 cup crumbled feta cheese OR crumbled cojita cheese

2 teaspoons TJ's Everything & the Elote Seasoning Blend

2 tablespoons chopped cilantro, optional

tortilla chips/veggies for serving

1. If corn is frozen, run warm water over it a little strainer and set aside to drain while you make the recipe. 

2. Mix the yogurt, corn (if ready), feta, Elote Seasoning, and cilantro in a bowl. If you didn't add the corn before, add it now. You can eat this right away or refrigerate until serving. I let mine sit overnight. Enjoy!

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Mexican-Inspired Corn Salad (Esquites)

This is my third recipe for Esquites, not to mention some other Esquites-inspired recipes on this site (soup, dip, etc). I love the flavors. This recipe is a little different and I really, really liked it. I made it for the first time recently for a potluck, and everyone loved it. I didn't get enough of it then, so I made it again after that just for our family. You can make this with fresh corn off the cob (see the original recipe link, below.) Here, I cannot get that, so I just use good-quality frozen corn. 

Mexican-Inspired Corn Salad (Esquites)

adapted from An Edible Mosaic

Salad:

4 large cups frozen corn, thawed and drained
1/2 teaspoon garlic powder
1 jalapeño de-seeded and minced (I used pickled)
¼ cup diced red onion
¾ cup crumbled cotija OR Feta cheese, divided
2 scallions green and white parts, thinly sliced, divided
¼ cup fresh cilantro leaves for the top (I mixed about 1/2 cup into the actual salad)
1 jalapeño thinly sliced, for garnish (optional)
1 lime cut into 6 wedges, for serving (optional)

Dressing:

3 tablespoons mayo
3 tablespoons sour cream
2 tablespoons fresh lime juice (or bottled key lime)
¼ teaspoon chili powder
¼ teaspoon cumin
¼ teaspoon salt
¼ teaspoon black pepper (can sub 1 heaping tsp TJ's Elote Seasoning for all spices except smoked paprika)
⅛ teaspoon smoked paprika

1. Add the corn, red onion, garlic powder, jalapeno, ½ cup crumbled cotija cheese, and ½ of the sliced scallion to a large bowl. Toss gently. If you want cilantro in the salad, add that in now.

2. Stir together all ingredients for the dressing in a medium bowl. Add the dressing to the corn mixture and toss gently. Top with the remaining ¼ cup crumbled cotija cheese, ½ of the sliced scallion, the cilantro leaves, and the sliced jalapeño. Serve along with the optional lime wedges to squeeze on top.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Mexican Street Corn (Elotes) Dip

Oh wow, I absolutely loved this dip. I made it for our dinner a bit ago, just because I wanted to- no special occasion, except my local store had delicious tortilla chips- the kind made from whole fried tortillas- usually impossible to find here. They were wonderful with this dip. The brand was Cazo de Oro. They reminded me of Juanita's tortilla chips sold in the NW. Sadly, they are all gone now, and I can't find more. I added some Trader Joe's "Everything But the Elote" seasoning mix to this recipe, making it even better. (I added that in lieu of the salt/pepper.) 

PS: I used canned corn for this, per the recipe, and it was wonderful. This might be the first time I've ever used canned corn (besides creamed corn, for recipes). It didn't have the "canned corn" taste like I feared, and the original recipe stated canned corn held up better for this recipe than frozen. I used one can white, one can yellow.  I also used Japanese Kewpie Mayo; which I think made this even more divine! Use what you have, though.  

Mexican Street Corn (Elotes) Dip

adapted from Carlsbad Cravings

12 ounces cream cheese, softened

1 cup sour cream

1/2 cup mayonnaise

2 tablespoons lime juice

1 ½ teaspoons chili powder

1 teaspoon ground cumin

1/2 tsp EACH salt, pepper OR 1 tsp TJ's "Everything But the Elote Seasoning"

ADD LATER

4 oz. can diced green chiles, drained (I used Hatch green chilis- yum)

4 oz. can diced jalapeno peppers, drained (or less to taste)

1/2 cup cilantro, chopped (measure before chopping)

1/4 cup thinly sliced green onions

1 cup shredded sharp cheddar cheese

2 cups shredded Pepper Jack cheese, divided

1/2 cup cotija cheese, crumbled, divided (OR use crumbled Feta)

1 tablespoon olive oil

2, 15 oz. cans sweet corn, drained, rinsed, air-dried for a bit (I used one can white, one can yellow)

2 cloves garlic, minced

1. Preheat oven to 350 degrees F.  Add cream cheese, mayonnaise, sour cream, lime juice and all seasonings to a large bowl. Stir until combined (use a handheld mixer if desired to make it extra creamy).  Stir in green chilies, jalapenos (add to taste), cilantro, green onions, cheddar, 1 cup Pepper Jack cheese, and ¼ cup Cotija/Feta; set aside.

2.  Heat oil in a large cast iron skillet over a medium-high heat. Add the corn and cook for 5-7 mins, until slightly charred. Add garlic and sauté for 30 seconds. Transfer corn to the cream cheese mixture and stir to combine.

3.  Spoon mixture into an ungreased 2-qt. baking dish or 10” skillet and spread into an even layer. Evenly top with remaining 1 cup pepper Jack and ¼ cup Cotija/Feta cheese.  Bake uncovered at 350 degrees for 15-20 minutes or until cheese is hot and bubbly. Garnish with additional cilantro, Cotija and jalapenos or hot sauce if desired. Serve with your favorite tortilla chips.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Southwest Corn Salad

The original name of this recipe is "Frito Corn Salad", but that doesn't sound super appetizing, or salad-like, so I renamed it.  To make it even more Southwestern-y, add some cumin and chili powder to the mayo/yogurt dressing.  Using the "chili cheese" flavor of corn chips really does add something to this.  Although, if you wanted to get rid of the corn chips this salad would still be good.  I really enjoyed this.  I had it first at a potluck and had no idea who brought it, so I searched a recipe online. I made it three times close together recently.  Lol. 

**I make this allll the time now and changed some things- use 2 bell peppers instead of one, decrease the mayo and increase the plain yogurt, use the whole bunch of cilantro, and always add lime juice. (I like the bottled key lime juice.) 

Southwest Corn Salad
from Food

2 cups frozen corn, thawed and drained
1-2 red, yellow or orange bell peppers, sliced and chopped
1/2 red or white onion, chopped
1/4 cup mayonnaise

3/4 cup plain Greek yogurt
1 cup shredded sharp cheddar cheese

1/2 cup chopped fresh cilantro (or more...I just use the whole bunch now)
lime juice to taste, 1 tablespoon or more, optional
5-6 ounces of chili cheese flavor Frito corn chips

optional- 1-2 teaspoons of Trader Joe's Elote Seasoning

1.  Mix all the ingredients except the chips. (To remove the bite of onion, after chopping, soak in cold water 15 minutes.  Drain and dry on paper towels.) If desired, add spices like cumin or chili powder.  It's good as-is, though.  Add the corn chips in right before serving so the chips don't get soggy.  Or add corn chips to individual bowls and add salad on top, mixing to combine. 

**This post and photos are property of http://dishingwithdish.blogspot.com**