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Mexican Street Corn Dip

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"Mexican street corn dip from Aunt Kay. Serve with chips or in taco shells."
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25 m servings 425
Original recipe yields 4 servings


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  1. Mix yogurt, lime juice, and cilantro together in a bowl and set aside.
  2. Melt butter in a large skillet over medium heat. Stir in corn. Add jalapeno, chile powder, garlic powder, cumin, and salt. Cook and stir until corn starts to brown, 7 to 8 minutes. Remove from heat and stir in yogurt mixture and cotija cheese.
  3. Transfer to a slow cooker to keep warm.

Nutrition Facts

Per Serving: 425 calories; 12.5 71.2 12.7 34 2577 Full nutrition

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