DEBBIE’S MEXICAN STREET CORN DIP

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Heap some of this next to your chicken tacos and you've got a treat for a holiday you'll wish lasted all week. Delicioso!
INGREDIENTS:
  • 3 cups of corn kernels
  • 1 tablespoon butter
  • 1 jalapeño pepper minced
  • 1/4 cup diced red onion
  • 1 1/2 teaspoons chili powder
  • 1/4 cup mayonnaise
  • 3 tablespoons Greek yogurt
  • 1 1/2 tablespoons lime juice
  • 1/2 cup cotija cheese
  • 3 tablespoons chopped cilantro
  • 3 tablespoons chopped cilantro Salt to taste
PREPARATION:
  • On FIREDISC, melt butter over medium-high heat. Add corn, stirring until corn chars, about 4-6 minutes.
  • Add jalapeño, red onion, chili powder, and stir to combine. Reduce heat to medium-low. Stir in mayonnaise, yogurt, lime juice, and cotija cheese, until cheese melts and coats corn. Remove from heat and stir in cilantro. Season with salt to taste.
  • Serve warm or cold with tortilla chips.

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