Mexican Street Corn Dip

this years annual 'wildcat' christmas party was accomplished in pjs.  
why not i say.  
you can eat more and when you get home you don't have to change which makes stumbling into bed that much easier.
this makes perfect sense to me.

alongside my favourite comfy sweats i brought with me a mexican street corn dip.  really, it's still just my favourite salad ever but instead of using a fork to eat, you use a chip.  
again, this makes perfect sense to me.


Mexican Street Corn Dip

2 tablespoons unsalted butter
4 cups (6-8 ears) fresh corn on the cob
1/4 cup mayo
1 clove garlic, grated
1/2 jalapeno pepper, ribs and seeds removed, diced fine
1/3 cup cilantro, chopped fine & loosely packed
2 scallions, chopped fine
juice 1 lime
3/4 teaspoons chili powder, more to taste
1/4 teaspoon smoked paprika
1/2 cup cojita or feta cheese

tortilla chips for serving



melt butter in heavy skillet over medium high heat.  add corn, dos and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes
add in jalapeño, saute for a minute and remove from heat.
pour corn mixture in serving dish.
meanwhile, in small bowl mix together mayo, grated garlic, lime juice, chili powder and paprika, until well combined.
pour dressing over top of corn mixture.  add in the scallions, feta, and cilantro, tossing to coat.
adjust seasoning to personal preference.

serve warm or at room temperature with tortilla chips.


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