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.

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