I could eat cheese dip by the gallon; anytime, anywhere. I once bought a cooler and dry ice to drive 10 quarts of cheese dip from my favorite Mexican restaurant in Florida back to Brooklyn, NY. I would probably get a tattoo of cheese dip before anything else. Adding deconstructed elote to one of Earth's finest treasures results in pops of sweetness, hints of smokiness and spice, layers of lime, and fresh cilantro.
In a saucepan
1 pound white American cheese, torn up
1 cup (220g) heavy cream
2 tablespoons pickled jalapeños, chopped
2 tablespoons pickled jalapeno brine
1/4 teaspoon salt
In a medium frying pan
1 tablespoon vegetable oil
1 cup of corn, cut off the cob or canned
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/2 teaspoon Tajin
Juice of half a lime
On the sidelines
2 tablespoons cilantro
2 tablespoons cotija
1
Make the deconstructed elote. In a medium frying, sautéed all the ingredients over medium low heat for about 4 or 5 minutes. That's it. We just want all the flavors to come together and become one. Add the cilantro and cotija and toss to combine. Set aside.
2
Make the cheese dip. In a medium saucepan or cast-iron skillet, melt together all the ingredients over medium low heat while stirring often. You don't need to be as meticulous as if making risotto but the cheese dip can easily burn on the bottom of the pot so don't set it and forget it.
3
Add the elote mix on top of the cheese dip and serve warm with tortilla chips.