Tex-Mex Corn Dip


  • 2 tablespoons unsalted butter
  • 4 cups corn kernels, frozen, canned or roasted
  • 1 jalapeno, seeded and diced
  • 3 tablespoons mayonnaise
  • 2 tablespoons crumbled cotija cheese
  • 2 tablespoons chopped fresh cilantro leaves
  • 1/2 teaspoon chili powder
  • 1 clove garlic, pressed
  • Juice of 1 lime

Cooking Instructions

Step 1: Melt butter in a large skillet over medium high heat.

Step 2: Add corn kernels and jalapeno, and cook, stirring occasionally, until cooked through and slightly charred, about 8 to 10 minutes.

Step 3: Stir in mayonnaise, cotija, cilantro, chili powder, garlic, and lime juice until evenly mixed.  Serve immediately.

Enjoy this easy Tex-Mex inspired corn dip from Chef Kathy!