Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Ingredients
Directions
Whisk yogurt, lime juice, and cilantro together in a small bowl until well combined; set aside.
Melt butter in a large skillet over medium heat. Add corn, jalapeño, chili powder, garlic powder, cumin, and salt; cook and stir until corn starts to brown, 7 to 8 minutes. Off heat, stir in yogurt mixture and cotija cheese until incorporated.
Transfer dip to a slow cooker to keep warm.
Nutrition Facts (per serving)
425
Calories
13g
Fat
71g
Carbs
13g
Protein
