Mexican Corn Dip

Mexican Corn Dip

Mexican Corn Dip

2 tablespoons unsalted butter
4 cups corn kernels, frozen, canned or roasted
1 jalapeño, seeded and diced
3 tablespoons mayonnaise
2 tablespoons crumbled cotija cheese
Check below.

  • First. 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.
  • Step 02, Stir in mayonnaise, cotija, cilantro, chili powder, garlic and lime juice.
  • And then, Serve immediately.
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