This Mexican street corn dip has all the ingredients you'd expect to taste in elotes. It's a great way to use up grilled fresh corn in the summertime. Serve with tortilla chips.
Ingredients
- 2 tablespoons salted butter
- 4 cups frozen corn , thawed
- 1 medium jalapeño pepper , seeded and diced
- 1 clove garlic , minced
- 6 tablespoons crumbled cotija cheese
- 3 tablespoons mayonnaise or as needed
- 2 tablespoons chopped fresh cilantro
- 1 medium lime , juiced
- 1 teaspoon chili powder
Instructions
-
1
Gather all ingredients.
-
2
Melt butter in a skillet over medium-high heat. Add corn, jalapeño, and garlic; sauté until charred, 8 to 10 minutes.
-
3
Remove from the heat and stir in cotija cheese, mayonnaise, cilantro, lime juice, and chili powder.
-
4
Serve warm.
Nutrition Facts
Per serving
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