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A delicious plate of Mexican Corn Dip

Mexican Corn Dip

A delicious and creamy dip that combines sweet corn with spicy jalapeño, perfect for parties or as a snack.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 6 people
Course: Appetizer
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 28 g unsalted butter
  • 600 g corn kernels frozen, canned or roasted
  • 1 piece jalapeño seeded and diced
  • 45 g mayonnaise
  • 30 g crumbled cotija cheese
  • 30 g chopped fresh cilantro leaves
  • 0.5 tsp chili powder
  • 1 clove garlic pressed
  • 30 ml freshly squeezed lime juice

Equipment

  • Cast Iron Skillet

Method
 

  1. Melt butter in a large cast iron skillet over medium high heat.
  2. Add corn kernels and jalapeño, and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes.
  3. Stir in mayonnaise, cotija, cilantro, chili powder, garlic and lime juice.
  4. Serve immediately, garnished with cilantro, if desired.

Notes

This dip is best served warm and can be garnished with extra cilantro for a fresh touch.