Recipe By : Heavenly Recipes
The best blend of Mexican street corn turned into a dip. Serve with a side of tortilla chips and enjoy!
2 tablespoons unsalted butter
4 cups corn kernels, frozen, canned or roasted
1 jalapeno, seeded and diced
2 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
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.
Stir in mayonnaise, cotija, cilantro, chili powder, garlic and lime juice.
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