Mexican Street Corn Dip
This versatile street corn dip is easy to make and is always one of the first things to disappear from the table.
Servings: 4 (3 cups)
- 3 cups corn kernels (fresh, frozen, or canned)
- 3 tablespoons mayonnaise
- lime juice (1 lime)
- 1 teaspoon chili powder (I used chipotle powder)
- 2 tablespoons Cotija cheese (Feta is a good alternative)
- 2 tablespoons cilantro
- corn chips
Saute the corn in a dollop of oil over medium-high heat until cooked, approximately 5-8 minutes.
Meanwhile, mix together 3 tablespoons of mayonnaise, 1 teaspoon chili powder, and the juice of one lime in a bowl
Add cooked corn to the bowl and stir to coat well
Add 2 tablespoons Cotija cheese and 2 tablespoons chopped cilantro. Mix well.
Serve as is or with your choice of refried beans, guacamole, or sour cream.
You can use fresh, frozen, or canned corn.
If you want a lighter version you can cut back on the mayo and cheese and let the Chili-Lime flavor dominate.