Mexican street corn dip

In a large skillet, heat the olive oil over medium-high heat. Add the corn kernels and cook, stirring occasionally, until the corn is slightly charred, about 5-7 minutes. Remove from heat and let cool slightly.

In a large bowl, combine the mayonnaise, sour cream, cotija cheese, shredded cheddar cheese, chopped cilantro, jalapeño, minced garlic, chili powder, smoked paprika, lime juice, salt, and pepper.

Add the charred corn to the mixture and stir until well combined.

Transfer the mixture to a serving bowl and garnish with extra cotija cheese and cilantro.

Serve with tortilla chips and enjoy!

Kcal: 250 kcal per serving | Servings: 8 servings