It is Super Bowl time again. Almost. It’s still just over a week away, but planning the menu is happening now. At least for me!

Super Bowl 56 will be a competition between the Los Angeles Rams and the Cincinnati Bengals. It will be held at the newly built SoFi Stadium, in Ingleside, CA, the home stadium of the Rams. This matchup will be the Ram’s 5th Super Bowl appearance. Their only win out of those 4 appearances was Super Bowl 34 in 2000 against the Tennessee Titans. The Rams are currently favored to beat the Bengals by four points. If they can pull it off, they will be only the second team to win it all at their home stadium.

In the food department, Los Angeles has legendary street carts, food trucks, and Mexican food. When the Rams were last in a Super Bowl, I shared our favorite Shrimp Taco recipe for Rams fans. Continuing along those lines, I am offering a street corn dip as a tribute to the hometown of Rams fans.

Elote is my absolute favorite authentic Mexican restaurant side dish. I order it whenever the opportunity arises. Making a dip version of it works well for Super Bowl celebrations.

Elote (Mexican Street Corn) Dip

Elote (Mexican Street Corn) Dip  (inspired by a recipe from allrecipes.com) Total Time Required: 30 minutes, Prep Time: 10 minutes, Grill Time: 10 minutes, Makes: 8 servings

Ingredients:

• 8 ears corn, shucked, about 6 cups of corn
• 2 medium green onions
• 1 medium jalapeño pepper, halved
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons lime juice
• 1 tablespoon Mexican-style hot sauce
• 1 clove garlic, crushed
• 3 tablespoons chopped cilantro
• 1-1/2 teaspoons ground ancho chile powder
• 1/3 cup (3 ounces) cotija cheese, crumbled
• tortilla chips for serving

Directions:

Preheat an outdoor grill to medium-high heat. Brush the corn, jalapeño pepper halves, and scallions with olive on on all sides. Grill the corn for a total of 10 minutes, turning the cobs every 2 minutes. After 5 minutes, add the jalapeño halves to the grill, turning them once with the corn. Add the scallions to the grill for the final 3 minutes, turning them with the corn after 1 minute.

Grill the corn, jalapenos, and scallions.

Remove the veggies from the grill and transfer them to a cutting board. Let everything cool for 5 minutes. Cut the corn kernels off the cobs. Dice the jalapeño and scallions. In a large bowl, combine the corn, jalapeño, and scallions.

Cut the corn kernels from the cob and dice the pepper and scallions.

In a small bowl, stir together the mayonnaise, sour cream, lime juice, hot sauce, crushed garlic, cilantro, and chile powder, mixing well.

Combine the dressing ingredients

Pour the dressing over the corn mixture, and combine thoroughly.

Add the dressing to the vegetables.

Stir the cotija cheese into the dip.

Stir the cheese into the dip.

Transfer the dip to a serving dish. Serve at room temperature with tortilla chips. Refrigerate any leftovers.

Serve the Elote Dip with chips.

Go Rams!  ~Linda

Elote (Mexican Street Corn) Dip  (inspired by a recipe from allrecipes.com) Total Time Required: 30 minutes, Prep Time: 10 minutes, Grill Time: 10 minutes, Makes: 8 servings

Ingredients:

• 8 ears corn, shucked, about 6 cups of corn
• 2 medium green onions
• 1 medium jalapeño pepper, halved
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons lime juice
• 1 tablespoon Mexican-style hot sauce
• 1 clove garlic, crushed
• 3 tablespoons chopped cilantro
• 1-1/2 teaspoons ground ancho chile powder
• 1/3 cup  (3 ounces) cotija cheese, crumbled
• tortilla chips for serving

Directions:

Preheat an outdoor grill to medium-high heat. Brush the corn, jalapeño pepper halves, and scallions with olive on on all sides. Grill the corn for a total of 10 minutes, turning the cobs every 2 minutes. After 5 minutes, add the jalapeño halves to the grill, turning them once with the corn. Add the scallions to the grill for the final 3 minutes, turning them with the corn after 1 minute.

Remove the veggies from the grill and transfer them to a cutting board. Let everything cool for 5 minutes. Cut the corn kernels off the cobs. Dice the jalapeño and scallions. In a large bowl, combine the corn, jalapeño, and scallions.

In a small bowl, stir together the mayonnaise, sour cream, lime juice, hot sauce, crushed garlic, cilantro, and chile powder, mixing well. Pour the dressing over the corn mixture, and combine thoroughly. Stir the cotija cheese into the dip. Transfer the dip to a serving dish. Serve at room temperature with tortilla chips. Refrigerate any leftovers.