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Mexican Street Corn Dip

Original recipe from Savory Magazine
kept bysimbakins
recipe by
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Ingredients: 

6 medium ears corn, shucked
2 tablespoons canola oil
6 tablespoons mayonaise
3 tablespoons fat-free sour cream
3 tablespoons fresh lime juice
1/4 cup thinley sliced green onions
1 jalpeno pepper, seeded and finley choped
2 tablespoons chopped cilantro
1/2 cup crumbled cotija cheese
1 teaspoon chili powder plus more to serve
Tortilla chips

  1. Cut the kernels off each ear of corn. 
  2. In a 10-inch nonstick skillet, heat the oil on medium-high heat.
  3. Add the corn kernels and cook for 2 minutes, without stirred, until browned.
  4. Stir kernels. Then, spread them back into an even layer.
  5. Cook 2 to 3 minutes, stirring occasionally, until tender and lightly charred all over.
  6. Transfer the corn to a medium size bowl.
  7. Add mayonnaise, sour cream, and lime juice.
  8. Stir to combine.
  9. Add the green onions, jalapeno, cilantro, cojito cheese, and chili powder.
  10. Season with salt and pepper.
  11. Toss to combine.
  12. Transfer the dip to a serving dish and dust with a bit of chili powder.
  13. Serve with tortilla chips.

 

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