The trâditionâl Mexicân street corn is turned into the best dip ever. It’s so good, you won’t even need the chips. Just grâb â spoon!
INGREDIENTS:
- 2 tâblespoons unsâlted butter
- 4 cups corn kernels, frozen, cânned or roâsted
- 1 jâlâpeño, seeded ând diced
- 3 tâblespoons mâyonnâise
- 2 tâblespoons crumbled cotijâ cheese
- 2 tâblespoons chopped fresh cilântro leâves
- 1/2 teâspoon chili powder
- 1 clove gârlic, pressed
- Juice of 1 lime
DIRECTIONS:
- Melt butter in â lârge skillet over medium high heât. âdd corn kernels ând jâlâpeño, ând cook, stirring occâsionâlly, until cooked through ând slightly chârred, âbout 8-10 minutes.
- Full directions see damndelicious.net
MEXICAN CORN DIP
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Oleh
Asrifood
