You can assemble this elote-inspired party starter ahead of time, and then bake right before you're ready to serve it.
Recipe information
Yield
4 Servings
Ingredients
Preparation
Step 1
Prepare a grill for medium-high heat. Grill corn, turning occasionally, until well charred, 10–12 minutes. Cut kernels from cobs and place in a large bowl.
Step 2
Grill chiles, turning occasionally, until skins are blackened, 12–15 minutes. Transfer chiles to a small bowl, cover with plastic wrap, and let steam 15 minutes.
Step 3
Preheat oven to 450°F. Remove skin, stems, and seeds from chiles; chop flesh into 1/4" pieces. Add to bowl with corn. Stir in scallions, garlic, crème fraîche, sour cream, lime juice, and 3 tablespoons hot sauce; season with salt and pepper. Transfer dip to a 10" cast-iron skillet or 2-quart baking dish and bake until bubbling around the edges, 10–12 minutes.
Step 4
Drizzle additional hot sauce over warm dip and serve with pork rinds or corn chips for dipping.
