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Mexican Street Corn Dip
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Prep Time:
15 minutes
15 minutes
Cook Time:
10 minutes
10 minutes
Total Time:
25 minutes
25 minutes
Spicy Mexican corn dip with canned corn, cotija cheese, cilantro, chile powder, cumin, and jalapeño.
Ingredients:
- 0.25 cup plain Greek yogurt
- 2 limes, juiced
- 3 tablespoons chopped cilantro, or to taste
- 3 tablespoons butter
- 5 (11 ounce) cans Mexican-style corn, drained
- 1 jalapeno pepper, chopped
- 2 teaspoons chile powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon ground cumin
- 0.25 cup crumbled cotija cheese
Instructions:
- Combine tangy yogurt, zesty lime juice, and fresh cilantro in a bowl, allowing the flavors to meld beautifully.
- In a large skillet over medium heat, melt butter. Add corn, jalapeño, chile powder, garlic powder, cumin, and salt. Cook until corn starts to brown, about 7 to 8 minutes. Remove from heat and stir in yogurt mixture and cotija cheese.
- Keep warm by transferring to a slow cooker.
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