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Mexican Corn Dip

Traditional Mexican street corn is turned into the best dip ever. So good you won’t even need chips. Just grab a spoon!

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
  • ½ teaspoon chili powder
  • 1 clove garlic, pressed
  • 2 tablespoons freshly squeezed lime juice
Directions
  1. Melt butter in a large cast iron skillet over medium high heat.
  2. Add corn kernels and jalapeño, and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes.
  3. Stir in mayonnaise, cotija, cilantro, chili powder, garlic and lime juice.
  4. Serve immediately, garnished with cilantro, if desired.

We really want to enable home cooks, all things being equal, to plan delightful and exceptional dinners in their own kitchen.

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