K Jon Mexican Street Corn Dip

Submitted by K-Jon Chef

"Summer Dip"

 

• Ready In: 35mins
• Ingredients: 11
• Yields: 4 Cups
• Serves: 8

ingredients

• INGREDIENTS

• 2 tablespoons unsalted butter
• 4 cups corn kernels
• 1⁄4 cup jalapeno, seeded and diced
• 1 red bell pepper, seeded and diced
• 1⁄4 cup mayonnaise (to taste)
• 1⁄4 cup crumbled Cotija cheese (feta subs ok)
• 1⁄4 cup chopped fresh cilantro
• 1 tablespoon chili powder
• 2 teaspoons granulated garlic
• 1 lime, juice of
• 1⁄2 cup chopped green onion, garnish

directions

1. Mix corn - jalapeno and butter, then roast until slightly charred -- 450-425. (Fresh works best but frozen or canned ok).
2. Mix all other ingredients.
3. Add corn mixture and refrigerate 2-6 hours or overnight for best flavor.
4. Omit the mayonnaise and top your tacos, serve as a salsa or side dish -- so good.