This warm Mexican corn dip is made with Mexican-style canned corn, cotija cheese, and cilantro. Chile powder, cumin, and jalapeño spice things up!
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
425 Calories
Recipe Instructions
Step 1
Mix yogurt, lime juice, and cilantro together in a bowl and set aside.
Step 2
Transfer to a slow cooker to keep warm.
Step 3
Melt butter in a large skillet over medium heat. Stir in corn. Add jalapeño, chile powder, garlic powder, cumin, and salt. Cook and stir until corn starts to brown, 7 to 8 minutes. Remove from heat and stir in yogurt mixture and cotija cheese.