Elote Lentil Dip

Ingredients

For the Dressing:

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lime juice
• 1.5 teaspoons granulated sugar
• 1 teaspoon smoked paprika, plus more for serving
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon black pepper, plus more to taste
• 2 garlic cloves, grated

For the Dip:

• 2 ears fresh corn on the cob, husks removed
• 1 cup fresh pico de gallo
• 1 jalapeño chile, seeded and finely chopped
• 6 tablespoons fresh cilantro, coarsely chopped (divided)
• 2 cups ready-to-eat steamed brown lentils
• 1/2 cup crumbled cotija cheese, divided

For Serving:

• Tortilla chips

Instructions

1. Char the Corn
   Heat a large cast-iron skillet or grill pan over high heat. Place 2 ears of corn cobs (husks removed) in the skillet. Cook, turning occasionally to ensure even charring, until charred on all sides, 8 to 10 minutes. The kernels should have dark caramelized spots and smell smoky. Remove from heat and let cool for 1 to 2 minutes until cool enough to handle. Using a sharp knife, carefully cut the kernels from the cobs and set aside. Discard the cobs.
2. Make the Dressing
   In a small bowl, whisk together 2 tablespoons extra-virgin olive oil, 2 tablespoons fresh lime juice, 1.5 teaspoons granulated sugar, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/2 teaspoon black pepper, and 2 grated garlic cloves until fully combined. Taste and add more salt and black pepper if desired. Set aside.
3. Combine the Vegetables
   In a large mixing bowl, gently fold together the charred corn kernels, 1 cup fresh pico de gallo, 1 finely chopped jalapeño, and 3 tablespoons of the fresh cilantro. Be gentle so the vegetables stay chunky and don't break apart.
4. Add the Lentils and Dressing
   Add 2 cups ready-to-eat steamed brown lentils to the corn mixture. Pour the prepared dressing over everything and stir gently until fully combined. The dressing should coat all the ingredients evenly.
5. Fold in the Cheese
   Gently fold in 5 tablespoons of the crumbled cotija cheese, being careful not to break it up too much. You want soft curds of cheese throughout, not a powdery texture.
6. Transfer and Garnish
   Transfer the dip to a wide serving bowl or plate for a beautiful presentation. Top with the remaining 3 tablespoons fresh cilantro and remaining 3 tablespoons cotija cheese. Sprinkle with extra smoked paprika for color and flavor.
7. Serve
   Serve the dip immediately with tortilla chips on the side for scooping. The dip is best enjoyed while the flavors are fresh and the texture is chunky, though it keeps well in the fridge for up to 3 days.