Breastfeeding Friendly Mexican Street Corn Dip
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Learn more →Ingredients
8 servings
- 4 cups fresh or frozen corn kernels (from about 4 ears if fresh)
- 1 tbsp olive oil
- ½ tsp salt
- ½ cup mayonnaise
- 4 oz cream cheese, softened
- ½ cup sour cream
- 1 jalapeño, seeded and finely diced
- 3 cloves garlic, minced
- 1 tsp chili powder
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- 2 tbsp fresh lime juice (from about 1 lime)
- ½ cup cotija cheese, crumbled
- 3 tbsp fresh cilantro, roughly chopped
For serving
- tortilla chips, for serving
- extra cotija cheese, for serving (optional)
- chili powder, for serving (optional)
Instructions
- 1
Heat the olive oil in a large (12-inch) skillet over high heat until shimmering. Add the corn kernels in a single layer and cook undisturbed for 3–4 minutes, until the kernels develop deep golden-brown char marks on the bottom. Stir once, then cook for another 2–3 minutes until charred in spots throughout. Transfer to a large mixing bowl and let cool for 5 minutes.
- 2
Reduce the heat to medium. Add the minced garlic to the same skillet and cook, stirring constantly, for about 1 minute until fragrant and just golden at the edges. Add to the bowl with the corn.
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