MEXICAN STREET CORN DIP

By cindyandmojo

Ingredients

• 4 oz cream cheese, softened to room temperature
• 1/4 cup sour cream
• 1/4 cup mayo
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 Tablespoons butter
• 2 cloves of garlic, minced
• 1 jalapeno pepper, seeds and stem removed, finely diced
• 3 cups of corn (you can use canned, off cob or frozen)
• 1/4 cup of fresh cilantro, chopped and divided
• 1/2 cup cotija cheese, divided

Preparation

Step 1

Instructions
Using a stand or hand mixer, whip together cream cheese, sour cream, mayo, cumin, chili powder, salt add pepper. Mix until smooth and creamy. Set aside.
In a large skillet, melt butter over a medium/high heat and saute garlic and jalapeño for 1-2 mins.
Add the corn and cook for 5-7 mins. Remove from heat and transfer to your bowl with cream cheese mixture. Mix together. Carefully hand mix in ¼ cup of cotija cheese and 2 Tablespoons of cilantro.
Pour the dip into a serving bowl and garnish with remaining cotija cheese and cilantro.
TIP: If you LOVE cilantro, or spice….feel free to add more jalapeño or cilantro to the mix!

Instructions