First tasted this at the District Restaurant and had to find the recipe. Use the leftovers as a dip, too. Great to serve on Taco Tuesdays!
- Kimberly
Ingredients
- 6 Tbs mayonnaise
- 1 medium garlic clove, minced
- 3/4 tsp kosher salt
- 3/4 tsp cayenne pepper (add cumin and chili powder, too, if you have it)
- 4 oz crumbled Cotija cheese (substitute with parmesan or feta cheese)
- Bag of frozen corn
- 1 - 2 limes for juice and wedges
- 2 jalapenos, diced
Preparation
Stir together the mayonnaise, garlic, jalapeno, cheese, salt, and cayenne in a small bowl until well combined.
Cook the corn as packaged directs (put 1 Tbs of butter with it as it heats). Combine mayonnaise mixture with the corn then squeeze the juice of lime over.
If you make a double batch or have any leftovers, you can make a dip. Use a half a block of cream cheese and 3 Tbs of sour cream to mix with leftover corn. Use that ratio to add more depending on how much is leftover. Sprinkle with hot sauce and lime juice.
Serve with Tostitos.