Mexican Street Corn Salad/Dip
- 4 cups of corn kernals (apprx 4 ears of corn fresh off the cob, or sub frozen corn out of season)
- 1.5 Tbs butter
- 1 jalapeno, seeded and diced
- ½ red pepper, diced
- 3 Tbs Mayonaise
- 3 oz crumbled cojita (or feta) cheese
- 2 Tbs fresh cilantro, chopped
- ½ tsp chili powder
- 2 garlic cloves, minced
- 2 Tbs lime juice
- paprika for sprinkling on top
- Melt butter in large skillet over medium heat, add corn kernels and jalapeno and cook stirring occasionally until heated through.
- Stir in mayo, cheese, cilantro, diced red pepper, garlic and lime juice.
- Serve warm as side or appetizer with tortilla chips. Or chill and serve cold, both good. Warm is more "authentic"
Recipe by The Gingham Apron at https://www.theginghamapron.com/mexican-street-corn-saladdip/
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