May 05, 2020 | More from Appetizer, Side Dishes | Tags: Appetizers, Cinco de Mayo, corn, Dip, holiday, mexican food, Mexican Street Corn Dip, tex mex recipes

Mexican Street Corn Dip

• 5 ears corn
• 5 tablespoons butter
• 3 cloves garlic
• 1/4 cup Juice and zest from one lime, plus juice from half a lime at the end
• 3 tablespoons mayonnaise
• 3 tablespoons sour cream or Mexican crema
• 1 tablespoon chipotle chili powder
• 1/4 cup cilantro, plus 2 tablespoons for the end
• 6 ounces cotija cheese, plus 2 ounces for the end.
• 1 teaspoon salt
• 1/2 teaspoon pepper

1. Shuck and cut the corn off the ears. Run the knife over the cob to get the “milk” from the cob
2. Melt the butter in a skillet and add the corn and garlic. Sauté until the corn turns color then add lime juice, chili powder, sour cream or crema. Stir until mixed. Add the cotija cheese and salt. break up the cheese while stirring into corn mixture.
3. Bake in 325 degree oven for 20 minutes. Squeeze half a lime and sprinkle 2 ounces cotija and 2 tablespoons of cilantro over the corn before serving. Serve with tortilla chips or as a side dish..