Mexican Street Corn Warm Dip
Equipment
- Crock Pot
Ingredients
- 3 Ears Corn on the Cob
- 2 Pkgs Cream Cheese
- 1/4 cup Mayo
- 1/4 cup Sour Cream
- 1/3 cup Grated Cotija Cheese
- 1/3 cup Shredded Pepperjack Cheese
- 1 tbsp Chili Powder
- Fresh Cilantro optional
Instructions
- Remove the husks and silk from the ears of corn. Brush a grill pan lightly with oil and char over medium high heat, about 6 minutes.
- While corn is charring, add the remaining ingredients (except cilantro) to a crock pot on low heat.
- Once corn is charred, let the corn cool, cut the kernels off the cob and add to the crockpot.
- Stir occasionally to blend the ingredients and prevent the cheese from burning.
- Once warmed, serve with tortilla chips.