Elote Chicken Dip. Photo by Juliana Goodwin.


3 cups rotisserie chicken, chopped
1 (15-ounce) can corn, drained
1/4 cup red onion, minced
1/2 cup cilantro, chopped
3/4 cup mayonnaise
1/4 cup salsa
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon garlic salt
1/2 lime, juiced
Tortilla chips for serving



In a large bowl, stir together chicken, corn, red onion and cilantro. In a separate bowl, whisk together mayonnaise, salsa, cumin, chili powder, smoked paprika, garlic salt and lime juice until combined. Thoroughly mix with chicken. Cover and refrigerate for 2 hours before serving with tortilla chips.

Category: Tropical Tastes