Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Yield
4 servings
The traditional Mexican street corn is turned into the best dip ever. It’s so good, you won’t even need the chips. Just grab a spoon and eat!

INGREDIENTS

2 tablespoons unsalted butter
5 ears corn, shucked and rinsed
1 jalapeño, seeded and diced
3 tablespoons mayonnaise
2 tablespoons crumbled cotija cheese
2 tablespoons chopped fresh cilantro leaves
1 teaspoon chili powder, or more, to taste
1 clove garlic, pressed
Juice of 1 lime
INSTRUCTIONS

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.
Serve immediately.
NOTES

Sharing is caring!