Elote Corn Dipping Sauce
- 4 ea Corn on the Cob, Fresh
- 4 oz Cream Heavy 36%, Ultra Pasteurized, Refrigerated
- 8 oz Sour Cream Tub Grade A, Refrigerated
- 1 oz Sauce Sriracha Chili
- 1 tsp Garlic Powder
- Grill corn and remove kernels.
- Add corn and heavy cream in a pan and reduce by half.
- Blend corn and cream.
- Press through a fine strainer.
- Add remaining ingredients and whisk together. Salt to taste.
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