MEXICAN CORN DIP
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
INSTRUCTIONS:
1) Melt butter in a large skillet over medium high heat.
2) Add corn kernels and jalapeño, and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes.
3) Stir in mayonnaise, cotija, cilantro, chili powder, garlic and lime juice.
4) Serve immediately.
(This recipe was acquired from DamnDelicious.net)
