Wednesday, June 29, 2016

Mexican Corn Dip

While at the Elote Café in Sedona, AZ, we had an appetizer similar to this. This was very good, but next time I may add some sour cream to get it more like the restaurant.

Mexican Corn Dip

2 tablespoons unsalted butter
5 ears corn, shucked and rinsed
1 jalapeño, seeded and diced
3 tablespoons mayonnaise
2 tablespoons crumbled cotija cheese
2 tablespoons chopped fresh cilantro leaves
1 teaspoon chili powder, or more, to taste
1 clove garlic, pressed
Juice of 1 lime

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.
Stir in mayonnaise, cotija, cilantro, chili powder, garlic and lime juice.
Serve immediately.

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