If you like Mexican Street Corn, you will love this dip
3 cups corn kernels (fresh or frozen, then thawed)
1 (8 oz.) package cream cheese, room temperature
1 jalapeño pepper, seeds and ribs removed, finely chopped
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup cotija cheese, crumbled, garnish
2 tablespoons unsalted butter
2 tablespoon fresh cilantro, chopped
2 tablespoons green onions, finely chopped
1 teaspoon cumin
1/2 teaspoon chili powder
kosher salt and freshly ground pepper, to taste kosher salt and freshly ground pepper, to taste
Step 1: In a large bowl, combine cream cheese, mayonnaise and sour cream, and mix until combined. Season with salt and pepper.
Step 2: Melt butter in a large skillet over medium-high heat, and sauté corn and jalapeño for 6-8 minutes, or until softened and browned.
Step 3: Remove veggies from heat, then pour into cream cheese mixture, stirring to combine.
Step 4: Season with chili powder and cumin, then taste and adjust seasoning, if necessary.
Step 5: Fold in cilantro and green onions, then sprinkle with cotija cheese and serve with chips. Enjoy