Recipe Card – How to Make Mexican Street Corn Dip

Recipe Card – How to Make Mexican Street Corn Dip

Yield: 4 servings

Prep: 5

Cook: 10

Total: 15

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

5 stars (54 ratings)

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

Equipment

Cast Iron Skillet

Instructions

Melt butter in a large cast iron 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.
Serve immediately, garnished with cilantro, if desired.

This Recipe Card – How to Make Mexican Street Corn Dip recipe is brought to you by DAMN DELICIOUS

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