Ingredients
8
8 servings
- •8 ears corn, shucked
- •2 medium green onions, chopped
- •1 medium jalapeno pepper, diced
- •1 clove garlic, minced
- •¼ cup mayonnaise
- •¼ cup sour cream
- •2 tablespoons lime juice
- •1 tablespoon Mexican-style hot sauce (such as Valentina®)
- •3 tablespoons chopped cilantro
- •1 ½ teaspoons ground ancho chile powder
- •⅓ cup crumbled cotija cheese
Instructions
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill corn for 10 minutes, turning every 2 minutes. Transfer corn to a cutting board and let cool for 5 minutes. Cut kernels off the cobs.
- Heat a large skillet over medium-high heat. Add onions and jalapeno and cook for 4 minutes. Add garlic and cook for 1 more minute. Reduce heat to low and stir in mayonnaise, sour cream, lime juice, and hot sauce. Cook for 2 minutes. Stir in corn and cook until heated through, about 1 minute.
- Remove from heat and stir in cilantro. Transfer the dip to a serving dish. Sprinkle chile powder over the top and garnish with cotija cheese.
Nutritional Facts
Per 8 servings
- Calories: 166
- Carbohydrate: 19g
- Fat: 10g
- Fiber: 3g
- Protein: 5g
- Sugar: 3g
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