Cut the kernels off each ear of corn. In 10 inch
skillet, heat oil on med-high. Add corn kernels
and cook 2 mins without stirring, until browned.
Stir kernels, then spread back into an even layer.
Cook 2-3 mins, stirring occasionally, until tender
and lightly charred all over. Transfer corn to a
medium bowl.
Add mayo, sour cream and lime juice to bowl with
corn. Stir to combine. Add green onions, jalapeno,
cilantro, cotija and chili powder. Season with salt
and pepper and toss to combine.
Transfer dip to serving dish and dust with more
chili powder. serve with tortilla chips.
Originally Submitted
5/30/2023
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You can add this Mexican Street Corn Dip recipe to your own private DesktopCookbook.
