Sort ingredients
cfrye
QR Code
Listen
Pdf
Cut the corn kernels off the roasted ears. Place the corn in a medium saucepan or skillet.
Add the remaining ingredients and heat over medium-low heat.
Stir several times during cooking, and cook until heated through.
If you'd like, spoon the warm corn dip into a cast iron skillet or baking dish, then top with extra cotija and cheddar cheese. Broil on high for 3-4 minutes to lightly brown the top of the dip.
Sprinkle fresh cilantro on top before serving.
Serve with crackers or tortillas.
Store leftovers in an airtight container and eat within 3 days.