Mexican Street Corn Dip
Ingredients
- 2 tablespoons salted butter
- 4 cups frozen corn, thawed
- 1 medium jalapeño pepper, seeded and diced
- 1 clove garlic, minced
- 6 tablespoons crumbled cotija cheese
- 3 tablespoons mayonnaise or as needed
- 2 tablespoons chopped fresh cilantro
- 1 medium lime, juiced
- 1 teaspoon chili powder
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Instructions
- Gather all ingredients.
- Melt butter in a skillet over medium-high heat. Add corn, jalapeño, and garlic; sauté until charred, 8 to 10 minutes.
- Remove from the heat and stir in cotija cheese, mayonnaise, cilantro, lime juice, and chili powder.
- Serve warm.
Source
Original recipe: View Original