Mexican Corn Dip

Mexican Corn Dip

Mexican Corn Dip
Print This Recipe


  • 2 Tbsp. butter
  • 1 jalapeño sliced
  • 2 cups corn, cooked, canned or frozen
  • 1/2 cup crumbled cotija cheese, divided
  • 1/2 cup mayonnaise
  • ½ lime, juiced
  • ½ tsp. chili powder
  • Cilantro for garnish


Print This Recipe
  1. Melt the butter in a small saucepan and then add in the sliced jalapenos followed by the corn and mayo and mix that all together, cooking for another 5 minutes.
  2. Squeeze in lime juice and season with chili powder and the rest of the crumble cotija cheese.
  3. Stir and then place into a bowl.
  4. Garnish with some more chili powder and fresh cilantro. Serve with corn chips.