Mexican Street Corn Dip Recipe in 25 Minutes - Hilda Recipes

Ingredients

• 3 cups fresh corn kernels (or 2 (15-ounce) cans drained, or 16 oz frozen corn, thawed and drained well)
• 1 tablespoon olive oil (if pan-searing)
• 1/2 cup light mayonnaise
• 1/2 cup plain Greek yogurt (0% or 2% fat)
• 2 tablespoons sour cream (optional)
• 1/4 cup cream cheese, softened
• 1/4 cup fresh lime juice (from 1-2 limes)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• Pinch of cayenne pepper (optional)
• Salt and freshly ground black pepper to taste
• 1/2 cup crumbled cotija cheese or queso fresco
• 1/4 cup finely chopped fresh cilantro
• 1-2 jalapeños, finely minced (seeds removed for less heat, optional)
• 1-2 tablespoons Tajín seasoning