Mexican Corn Dip
The traditional Mexican street corn is turned into the best dip ever. Itâ€™s so good, you wonâ€™t even need the chips. Just grab a spoon!
|2 tablespoons||unsalted butter|
|4 cups||corn kernels, frozen, canned or roasted|
|1||jalapeÃ±o, seeded and diced|
|2 tablespoons||crumbled cotija cheese|
|2 tablespoons||chopped fresh cilantro leaves|
|1/2 teaspoon||chili powder|
|1 clove||garlic, pressed|
|juice of 1 lime|
Melt butter in a large skillet over medium high heat. Add corn kernels and jalapeÃ±o, and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes.
Stir in mayonnaise, cotija, cilantro, chili powder, garlic and lime juice.