MEXICAN STREET CORN DIP

MEXICAN STREET CORN DIP 4 oz cream cheese, softened to room temperature ¼ cup sour cream ¼ cup mayo 1 teaspoon ground cumin ½ teaspoon chili powder ¼ teaspoon salt ¼ teaspoon pepper 3 Tablespoons butter 2 cloves of garlic, minced 1 jalapeno pepper, seeds and stem removed, finely diced 3 cups of corn (you can use canned, off cob or frozen) ¼ cup of fresh cilantro, chopped and divided ½ cup cotija cheese, divided Using a stand or hand mixer, whip together cream cheese, sour cream, mayo, cumin, chili powder, salt add pepper. Mix until smooth and creamy. Set aside. In a large skillet, melt butter over a medium/high heat and saute garlic and jalapeño for 1-2 mins. Add the corn and cook for 5-7 mins. Remove from heat and transfer to your bowl with cream cheese mixture. Mix together. Carefully hand mix in ¼ cup of cotija cheese and 2 Tablespoons of cilantro. Pour the dip into a serving bowl and garnish with remaining cotija cheese and cilantro. TIP: If you LOVE cilantro, or spice….feel free to add more jalapeño or cilantro to the mix!