Pico de Gallo Elote Dip

Ingredients:

  • 2 cups corn (fresh, frozen, or grilled)

  • ½ cup Jaffa Salads Pico de Gallo

  • ¼ cup mayo or Mexican crema

  • ¼ cup crumbled cotija or feta cheese

  • Juice of ½ lime

  • 1 tsp chili powder

  • Optional: chopped cilantro

Instructions:

  1. In a skillet or pan, lightly char the corn for 5–7 minutes over medium heat.

  2. In a bowl, combine corn, Pico de Gallo, mayo or crema, lime juice, and chili powder.

  3. Stir in cheese and mix well.

  4. Garnish with cilantro and extra cheese if desired.

  5. Serve warm or chilled with tortilla chips or as a taco topping.

Rob Mor