Old Town Gringos Cotija Elote Dip Recipe
National Chip and Dip Day is Thursday, March 23rd and Old Town Gringos is celebrating with some seriously tasty dips! With Spring officially here, Valley residents will be flocking to the pool and hosting pool parties to celebrate our sunny weather and these dips are perfect for not only celebrating National Chips and Dip Day, but for entertaining all season long, too. Old Town Gringos Elote Dip is a twist on the classic Elote. The popular corn on the cob street food in Mexico is transformed into a grilled corn, creamy cotija cheese, limes and chiles served alongside house made tortilla chips.
Old Town Gringos is one of the longest standing bars in Old Town Scottsdale and recently was revamped under its new ownership. The revamp includes a new food and drink menu and a new look, including the dips featured above.
- 1 cup mayo
- 3 ears corn grilled
- 1/8 cup mild green chiles roasted, peeled and diced
- 1/4 cup cooked black beans
- 1 1/2 Tbsp. blended chipotle
- 1/2 tsp. chile powder
- 1/2 tsp. garlic powder
- 3/4 cup cotija cheese grated
- pinch smoked paprika
- Roast corn on char broiler until kernels are starting to brown. Remove corn from grill and cut of the kernels.
- While corn is cooling mix all other ingredients in a large bowl. Add corn last and mix well.
- Sprinkle with a pinch of smoked paprika and Serve with fresh lime wedges and Tortilla chips.
About the Author - Taryn Jeffries
Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.
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