Mexican Street Corn Dip
 
 
Ingredients
  • 2 tablespoons olive oil
  • 4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)
  • Kosher salt
  • 1 jalapeño pepper, seeded and stemmed, finely chopped
  • 2 medium cloves garlic, finely minced
  • 2 tablespoons mayonnaise
  • ½ cup sour cream or Greek yogurt
  • 2 ounces feta, cotija or goat cheese, finely crumbled
  • ½ cup fresh cilantro leaves, finely chopped
  • 1 tablespoon fresh juice from 1 lime
  • 1 tablespoon white wine vinegar
  • Dash of cayenne pepper
  • Tortilla chips, for serving
Instructions
  1. Heat oil in a large non-stick skillet or wok over medium-high heat until shimmering. Add corn kernels, season with salt, toss and cook without moving until charred on one side, about 2 minutes. Toss corn and cook without moving until charred on second side, about 2 minutes longer. Continue this process 2 more times, until you have cooked the corn for 8 minutes total.
  2. Reduce heat to medium-low and add the jalapeno and garlic. Cook, stirring occasionally, until garlic and jalapeno are fragrant and corn is fully cooked, about 2 more minutes.
  3. Combine mayonnaise, sour cream (or yogurt), cheese, cilantro, lime juice, vinegar and cayenne pepper in a large bowl. Add corn mixture and toss to combine. Taste and adjust seasoning with salt and more cayenne pepper to taste. Serve immediately with tortilla chips.
Recipe by Allons-Eat! at https://www.allonseat.com/mexican-street-corn-dip/