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Mexican Corn Dip

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Yield: 4 servings
 
Prep: 5minutes 
Cook: 10minutes 
Total: 15minutes 

Ingredients
  • 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
  • 2 tablespoons chopped fresh cilantro leaves
  • ½ teaspoon chili powder
  • 1 clove garlic, pressed
  • 2 tablespoons freshly squeezed lime juice

Equipment
  • Cast Iron Skillet

Instructions
  1. Melt butter in a large cast iron skillet over medium high heat.
  2. Add corn kernels and jalapeño, and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes.
  3. Stir in mayonnaise, cotija, cilantro, chili powder, garlic and lime juice.
  4. Serve immediately, garnished with cilantro, if desired.

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