Cook corn. In a skillet on medium heat, place butter, garlic and corn kernels; stir frequently while cooking for about 10 minutes until corn is slightly charred.
Add other ingredients. Stir in mayo (or 2% greek yogurt), cotija cheese, chili powder, juice of lime and and chopped cilantro; Mix until combined.
Add toppings. Top with more cheese and green onion before serving immediately.
Use crockpot. Mexican Corn Dip can also be kept in crockpot to keep warm for serving as appetizer at parties – great as cold leftovers too!
To make vegan, sub butter with vegan butter and use a vegan mayo. You can omit the cheese, or replace with 1/2 TBSP nutritional yeast.
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