Mexican Street Corn Dip
bon Cook products used: Santoku Chef Knife, Magnetic Measuring Trio, Eco Chop, Herb Chopper, Citrus Press, Heat Resistant Spatula
Ingredients
2 Tablespoons unsalted butter
4 cups corn kernels, fresh or frozen
1 jalapeno, seeded and diced
3 tablespoons mayonnaise
2 tablespoons crumbled Feta cheese
2 tablespoons chopped fresh cilantro leaves
1/2 teaspoon chili powder
1 clove garlic, pressed
Juice of 1 lime
Directions
Melt butter in a large skillet over medium high heat. Add corn kernels and jalapeno, and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes.
Stir in mayonnaise, Feta, cilantro, chili powder, garlic and lime juice.
Serve immediately with Tortilla Chips.
After trying this recipe a few years ago, it has become a summer time staple when sweet corn is ready. I have also made this with frozen corn, and it works well. A perfect appetizer to share with friends.