Mexican Street Corn Salad/Dip
 
 
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Ingredients
  • 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
Instructions
  1. Melt butter in large skillet over medium heat, add corn kernels and jalapeno and cook stirring occasionally until heated through.
  2. Stir in mayo, cheese, cilantro, diced red pepper, garlic and lime juice.
  3. 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/