Mexican street corn dip from Aunt Kay. Serve with chips or in taco shells.

Gallery

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix yogurt, lime juice, and cilantro together in a bowl and set aside.

    Advertisement
  • 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.

  • Transfer to a slow cooker to keep warm.

Nutrition Facts

425 calories; protein 12.7g; carbohydrates 71.2g; fat 12.5g; cholesterol 34.4mg; sodium 2577mg. Full Nutrition
Advertisement
Advertisement