MEXICAN STREET CORN DIP

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4 cups corn Mexican crema or sour cream lime juice chili powder smoked paprika cotija cheese cilantro

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Add olive oil to a large skillet and preheat over medium-high heat. Add the corn and sauté for 4-5 minutes, stirring often until the corn is slightly browned.

If using fresh corn, brush corn kernels with the olive oil and use a grill or grill pan and cook for 2-3 minutes per side or until it is lightly charred.

In a large mixing bowl, mix together the crema, lime juice, chili powder, and smoked paprika.

Add the corn, cotija and cilantro to the crema mixture and stir to thoroughly mix together.

SERVE WITH TORTILLA CHIPS

Perfect for Cinco de Mayo!!

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