Monday, August 24, 2015

Mexican Corn Dip

Some people have asked me before what is so special about Sunday Dinner that makes it a staple of the week for my family and the answer is's the company.  It's the friends who are more like family.  It's the time to come together and laugh, discuss, and poke fun at one another!  This Sunday was a perfect example of what Sunday Dinner is all about.  Some of our dearest friends, and fellow foodies, joined us for one of our favorite menus....London broil, roasted potatoes and an eclectic salad.  With a delicious, yet pretty standard, meal ahead, Matt and Jason were tasked with the appetizer and like always they did not disappoint!

Standing around the island in the kitchen we had the best time enjoying each others company as we made a group effort of bringing this dip to fruition.

Mexican Corn Dip
as adapted from Damn Delicious

2 tablespoons unsalted butter
5 ears corn, shucked and rinsed
1 jalapeño, seeded and diced
3 tablespoons mayonnaise
2 tablespoons shredded parmesan cheese
2 tablespoons chopped fresh cilantro leaves
1 teaspoon chili powder, or more, to taste
1 clove garlic, pressed
Juice of 1 lime

Melt butter in a large skillet over medium high heat. Add corn kernels and jalapeño, and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes.
Stir in mayonnaise, parmesan, cilantro, chili powder, garlic and lime juice.
Serve immediately. 

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