Mexican Corn Dip (damndelicious)

2 T unsalted butter
4 c corn kernels, frozen, canned or roasted
1 jalapeño, seeded and diced
3 T mayonnaise
2 T crumbled cotija cheese
2 T chopped fresh cilantro leaves
1/2 t chili powder
1 clove garlic, pressed
juice of 1 lime

Melt butter in a large skillet over medium high heat. Add corn kernels and jalapeño and cook, stirring occasionally until cooked through and slightly charred, about 8 – 10 min. Stir in mayonnaise, cotija, cilantro, chili powder, garlic and lime juice. Serve immediately.

Tagged: Dips