The traditional Mexican street corn is turned into the best dip ever. It was a huge hit at our neighborhood game night.
3 Tbsp unsalted butter
6 cups (28 oz) corn kernels, frozen, slightly thawed
1 jalapeño, seeded and diced
4-1/2 Tbsp mayonnaise
4-1/2 Tbsp crumbled cotija cheese
3 Tbsp chopped fresh cilantro leaves
1 teaspoon ancho chili powder (or regular chili powder)
1 large clove garlic, pressed
Juice of 1 large lime
Melt butter in a large skillet over medium high heat. Add corn kernels and jalapeño, and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes.
Cool corn slightly, then stir in mayonnaise, cotija, cilantro, chili powder, garlic and lime juice.