Mexican Street Corn Dip
Description
This Mexican street corn dip recipe is made with canned corn, yogurt, lime, cotija cheese, and cilantro. Chili powder, cumin, and jalapeño add spice.
Ingredients
•
1/4 cup plain Greek yogurt
•
2 limes, juiced
•
3 tablespoons chopped cilantro, or to taste
•
3 tablespoons butter
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5 (11 ounce) cans Mexican-style corn, drained
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1 jalapeno pepper, chopped
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2 teaspoons chile powder
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1/2 teaspoon garlic powder
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1/2 teaspoon ground cumin
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1/2 teaspoon salt
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1/4 cup crumbled cotija cheese
Directions
1
Whisk yogurt, lime juice, and cilantro together in a small bowl until well combined; set aside.
2
Melt butter in a large skillet over medium heat. Add corn, jalapeño, chili powder, garlic powder, cumin, and salt; cook and stir until corn starts to brown, 7 to 8 minutes. Off heat, stir in yogurt mixture and cotija cheese until incorporated.
3
Transfer dip to a slow cooker to keep warm.