Mexican Street Corn Dip

Name: Mexican Street Corn Dip
Total time: 25
Ingredients: 0.25 cup plain Greek yogurt; 2 limes, juiced; 3 tablespoons chopped cilantro, or to taste; 3 tablespoons butter; 5 (11 ounce) cans Mexican-style corn, drained; 1 jalapeno pepper, chopped; 2 teaspoons chile powder; 0.5 teaspoon garlic powder; 0.5 teaspoon ground cumin; 0.5 teaspoon salt; 0.25 cup crumbled cotija cheese

Recipe by Amanda Uher from allrecipes.com

Appetizer 25 Mins.

Ingredients

1 servings

•

0.25 cup plain Greek yogurt
•

2 limes, juiced
•

3 tablespoons chopped cilantro, or to taste
•

3 tablespoons butter
•

5 (11 ounce) cans Mexican-style corn, drained
•

1 jalapeno pepper, chopped

•

2 teaspoons chile powder
•

0.5 teaspoon garlic powder
•

0.5 teaspoon ground cumin
•

0.5 teaspoon salt
•

0.25 cup crumbled cotija cheese

Instructions

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 jalapeño, 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.