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MEXICAN CORN DIP


The traditional Mexican street corn is turned into the best dip ever. It’s so good, you won’t even need the chips. Just grab a spoon!

yield: 4 servings

INGREDIENTS:
  • 2 tablespoons unsalted butter
  • 4 cups corn kernels, frozen, canned or roasted
  • 1 jalapeño, seeded and diced
  • 3 tablespoons mayonnaise
  • 2 tablespoons crumbled cotija cheese
  • 2 tablespoons chopped fresh cilantro leaves
  • 1/2 teaspoon chili powder
  • 1 clove garlic, pressed
  • Juice of 1 lime

DIRECTIONS:
  1. Melt butter in a large skillet over medium high heat. Add corn kernels and jalapeño, and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes.
  2. Stir in mayonnaise, cotija, cilantro, chili powder, garlic and lime juice.
  3. Serve immediately.

For full information kindly visit damndelicious.net.

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