Ingredients

The following ingredients have 9 Servings
  • 10 cobs corn (fresh)
  • 1/4 red onion
  • 1/2 cup salted butter ((1 stick))
  • 2 cloves garlic (smashed and minced)
  • 3/4 teaspoon paprika
  • 3/4 teaspoon chili powder
  • 1 & 1/2 teaspoons kosher salt
  • cracked black pepper (to taste)
  • 3 tablespoons mayonnaise
  • 5-6 ounces Cotija cheese
  • 2-3 tablespoons cilantro (chopped)
  • tortilla chips (for serving)

Instruction

  • Husk the corn and use a sharp knife to chop the corn off of the cob. Chop up 1/4 of a red onion.
  • Heat a large skillet over medium heat. Add the butter and let it melt. Add the corn and onion.
  • Let the corn and onion cook for about 8-10 minutes, until the corn is starting to brown and stick to the pan.
  • Add the garlic, paprika, chili powder, salt, and pepper. Cook for 1 minute, then remove from heat.
  • Let the mixture cool slightly.
  • Chop the cilantro. Put the cheese in a bowl and use a spoon or fork to crumble it.
  • Add mayonnaise, Cotija, and cilantro and stir to combine.
  • You can serve this dip warm, room temperature, or cold, though I love it best when it is slightly warm.