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My review
Mexican Street Corn Dip
1 made it |
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1
Amanda Uher
"Mexican street corn dip from Aunt Kay. Serve with chips or in taco shells."
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Ingredients
25 m servings 425Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Mix yogurt, lime juice, and cilantro together in a bowl and set aside.
- 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.
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