Mexican street corn dip

Ingredients:

• 4 cups corn kernels (fresh or frozen, thawed)
• 1 tablespoon olive oil
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup cotija cheese, crumbled
• 1/2 cup shredded cheddar cheese
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, seeded and finely chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Juice of 1 lime
• Salt and pepper to taste
• Extra cotija cheese and cilantro for garnish is a must
• Tortilla chips for serving

Directions:

In a large skillet, heat the olive oil over medium-high heat. Add the corn kernels and cook, stirring occasionally, until the corn is slightly charred, about 5-7 minutes. Remove from heat and let cool slightly.

In a large bowl, combine the mayonnaise, sour cream, cotija cheese, shredded cheddar cheese, chopped cilantro, jalapeño, minced garlic, chili powder, smoked paprika, lime juice, salt, and pepper.

Add the charred corn to the mixture and stir until well combined.

Transfer the mixture to a serving bowl and garnish with extra cotija cheese and cilantro.

Serve with tortilla chips and enjoy!

Kcal: 250 kcal per serving | Servings: 8 servings