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Mexican Street Corn Dip Recipe


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     Mexican Street Corn Dip

Category   Appetizers
Sub Category   None
Servings   8
Preptime   15 min

6 Medium ears corn, shucked
2 tbsp canola oil
6 tbsp mayo
3 tbsp sour cream
3 tbsp fresh lime juice
1/4 cup thinly sliced green onions
1 jalapeno pepper, seeded and finely chopped
2 tbsp chopped cilantro
1/2 cup crumbled cotija or grated parmesan
1 tsp chili powder, more to serve
1 bag corn chips for serving

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.

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