Mexican Corn Dip
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
4.96 out of 5 stars
(49)
Ingredients
4 servings
- 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
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Preparation
Step 1
Melt butter in a large cast iron skillet over medium-high heat.
Step 2
Add corn kernels and jalapeño, and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes.
Step 3
Stir in mayonnaise, cotija, cilantro, chili powder, garlic, and lime juice.
Step 4
Serve immediately, garnished with cilantro, if desired.
Step 5
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Chef's notes
You can use plain Greek yogurt or sour cream in place of the mayonnaise.
Feta cheese and queso fresco are great substitutes for the cotija cheese.
Serve with tortilla chips, pita bread, bagel crisps, or your favorite brand of crackers.
