Prep Time:
5 mins
Cook Time:
20 mins
Additional Time:
5 mins
Total Time:
30 mins
Servings:
8
Ingredients
Directions
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Cook corn on the preheated grill for 10 minutes, turning every 2 minutes; transfer to a cutting board and cool for 5 minutes. Cut kernels from cobs.
Heat a large skillet over medium-high heat. Add onions and jalapeño; cook about 4 minutes. Add garlic; cook for 1 minute. Reduce heat to low; stir in mayonnaise, sour cream, lime juice, and hot sauce and cook for 2 minutes. Stir in corn; cook until heated through, about 1 minute.
Off heat, stir in cilantro. Transfer dip to a serving dish. Sprinkle chile powder over top; garnish with cotija cheese.
Nutrition Facts (per serving)
| 166 | Calories |
| 10g | Fat |
| 19g | Carbs |
| 5g | Protein |
