Mexican street corn dip
Serving up another tasty & delish recipe today! You know we love a good happy hour ... complete with a good appetizer. And this Mexican street corn dip checks all the boxes. It's healthy, light, flavorful, no-fuss and FRESH. With summer (almost) here, it's also the perfect time to take advantage of corn from our state farmer's market. Is there anything better?! No worries, though, if you're in a pinch. Frozen or canned corn makes a terrific substitute -- I used the latter for my most recent happy hour! #sorrynotsorry
I recommend serving with tortilla chips, but this dip is so yummy ... you'll find yourself sneaking a spoonful (or two) as you make it! I can see our family doubling this recipe & even serving as a side dish on Taco Tuesday (or for a cookout).
Natalie & Ashley
2 tablespoons butter
3 cups fresh corn (frozen or canned will also do)
1/2 jalapeno, seeded & diced (more or less, to taste)
2 - 3 tablespoons light mayonnaise
2 tablespoons crumbled cojita cheese, plus more for topping
2 tablespoons chopped fresh cilantro, plus more for topping
1/2 teaspoon chili powder, plus more for topping
3 cloves garlic, pressed or finely diced
juice of 1 - 2 limes
salt & pepper, to taste
Melt butter in a large skillet. Add corn & jalapeno. Cook, stirring occasionally, until cooked through and slightly roasted/charred. This should take about 10 minutes.
Remove from heat. Stir in mayo, cheese, cilantro, chili powder, garlic, lime juice, salt & pepper.
Top with an extra sprinkle of chili powder, cheese & cilantro leaves.