Mexican Street Corn Dip

Megan brought this dip to our family birthday party and it was such a hit!  It is very yummy! She found it on pinterest from cookingandbeer.com

Mexican Street Corn Dip
8 oz cream cheese, softened to room temp
1/4 cup sour cream
3 Tblsp mayo
1 tsp ground cumin
1/2 tsp chili powder (plus extra for garnish if desired)
salt and black pepper
2 Tblsp unsalted butter
3 cups corn kernels, either cut from the cob or thawed frozen
1 jalapeno pepper, seeds and stem removed, finely chopped
2 tblsp fresh cilantro, chopped (plus extra for garnish)
2 Tblsp sliced green onions (plus extra for garnish)
1/4 cup cotija cheese (plus extra for garnish)
Corn tortilla chips for serving it with (she likes the Food should not taste this good blue corn tortilla chips)

To a large mixing bowl, add cream cheese, sour cream, mayo, cumin, chili powder and a sash of salt and pepper to taste.  Mix until smooth and creamy.  Set aside.
Add the butter to a large skillet, and melt over medium heat.  Add the corn and jalapeno.  Cook for 7 to 8 min
Remove from heat and transfer to the bowl with cream cheese mixture.  To the bowl, also add the cilantro, green onions, and cotija cheese.  Mix thoroughly.
Pour the dip into a serving bowl and garnish with additional chili powder, cliantro, green onions and cotija cheese.  Enjoy immediately!

Megan did not have jalapeno pepper so she used cayenne pepper instead and it was yummy.

You will love this stuff as well!