K Jon Mexican Street Corn Dip

Summer Dip

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

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.