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Ingredients

8 ears corn, shucked 2 medium green onions, chopped 1 medium jalapeno pepper, diced 1 clove garlic, minced ¼ cup mayonnaise ¼ cup sour cream 2 tablespoons lime juice 1 tablespoon Mexican-style hot sauce (such as Valentina®) 3 tablespoons chopped cilantro 1 ½ teaspoons ground ancho chile powder ⅓ cup crumbled cotija cheese

Nutrition Info

166.3 calories carbohydrate: 18.8 g cholesterol: 11.5 mg fat: 9.7 g fiber: 2.6 g protein: 4.5 g saturatedFat: 3 g servingSize: - sodium: 225.1 mg sugar: 3.2 g transFat: : - unsaturatedFat: : -

Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Grill corn for 10 minutes, turning every 2 minutes. Transfer corn to a cutting board and let cool for 5 minutes. Cut kernels off the cobs.
Heat a large skillet over medium-high heat. Add onions and jalapeno and cook for 4 minutes. Add garlic and cook for 1 more minute. Reduce heat to low and stir in mayonnaise, sour cream, lime juice, and hot sauce. Cook for 2 minutes. Stir in corn and cook until heated through, about 1 minute.
Remove from heat and stir in cilantro. Transfer the dip to a serving dish. Sprinkle chile powder over the top and garnish with cotija cheese.

8 servings

If you like Mexican street corn, you'll love this rich and creamy dip. Serve with tortilla chips.