Corn Jalapeño dip

This quick dip is just perfect to whip up when friends are coming over and I love serving it with margarita’s – so good!. It’s like Mexican street corn in a bowl, how amazing is that! You can adjust the ingredient amounts to your taste.

A go to appetizer that is a guaranteed crowd pleaser.

Here is what you will need:

  • 1/2 cup of fresh cilantro
  • 3 large ears of sweet corn (husk and silk removed)
  • 1 cup of diced cherry tomatoes
  • 2 tbsp of butter
  • 1/2 diced red onion
  • 1 large avocado diced
  • 2 garlic cloves minced
  • 1 jalapeño seeded and finely chopped
  • 1/4 cup of crumbled feta
  • 1 tsp of chile powder
  • 1 tsp ground cumin
  • 3-4 tbsp of sour cream
  • 1 tsp of apple cider vinegar
  • Salt
  • Pepper

Here is how to make it:

  • In a large sauce pan over medium heat, melt butter. Using a large sharp knife, carefully cut the ear of the corn. One at a time stand the flat end of the corn and cut the kernels from the cob. Add the corn kernels, jalapeño and onion, cook stirring occasionally for approximately 10 minutes.
  • Add garlic and sauté for 2minutes being careful not to burn.
  • Remove from the heat transfer to a bowl and let cool.
  • Halve, pit and peel the avocados and cut the in 1/2 -inch dice and add them to the bowl.
  • Cut the cherry tomatoes in quarters and add them to the bowl.
  • Add the sour cream, chile powder, cumin, apple cider vinegar, cilantro, feta, salt and pepper to the corn mixture and toss gently.
  • Adjust any seasoning.
  • Transfer dip to a serving bowl and refrigerate until ready to serve.
  • Serve along side tortilla chips.

I hope this recipe inspires you to be creative in your kitchen – enjoy!

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