Description
If you like Mexican street corn, you’ll love this rich and creamy dip. Serve with tortilla chips.
Ingredients
- 8 ears corn, shucked
- 2 medium green onions, chopped
- 1 medium jalapeno pepper, diced
- 1 clove garlic, minced
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons lime juice
- 1 tablespoon Mexican-style hot sauce (such as Valentina®)
- 3 tablespoons chopped cilantro
- 1 ½ teaspoons ground ancho chile powder
- ⅓ cup crumbled cotija cheese
Instructions
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill corn for 10 minutes
- turning every 2 minutes. Transfer corn to a cutting board and let cool for 5 minutes. Cut kernels off the cobs.
- Heat a large skillet over medium-high heat. Add onions and jalapeno and cook for 4 minutes. Add garlic and cook for 1 more minute. Reduce heat to low and stir in mayonnaise
- sour cream
- lime juice
- and hot sauce. Cook for 2 minutes. Stir in corn and cook until heated through
- about 1 minute.
- Remove from heat and stir in cilantro. Transfer the dip to a serving dish. Sprinkle chile powder over the top and garnish with cotija cheese.
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 8