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!
5 stars (44 ratings)
Ingredients
2tablespoonsunsalted butter
4cupscorn kernels, frozen, canned or roasted
1jalapeño, seeded and diced
3tablespoonsmayonnaise
2tablespoonscrumbled cotija cheese
2tablespoonschopped fresh cilantro leaves
½teaspoonchili powder
1clovegarlic, pressed
Juice of 1 lime
Instructions
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.
Stir in mayonnaise, cotija, cilantro, chili powder, garlic and lime juice.