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    Mexican Corn Dip

    Contributed by Barbara Singer

    3002 days ago

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    Mexican Corn Dip

    Mexican Corn Dip

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    Ingredients

    • 2 tablespoons unsalted butter
    • 4 cups fresh corn kernels, cooked (about 3 ears of corn)
    • 1 jalapeno, seeded and diced
    • 3 tablespoons mayonnaise, regular or light
    • 2 tablespoons crumbled Parmesan cheese
    • 2 tablespoons crumbled Manchego cheese
    • 1/2 teaspoon ground chipotle pepper
    • 2 tablespoon chopped fresh parsley or cilantro
    • Pinch of salt or to taste
    • 1 clove garlic, finely minced
    • Juice of 1 lime

    Directions

    1. Mix mayo, cheeses, chipotle pepper, parsley or cilantro, salt, garlic and lime juice together in a small bowl. Set aside.
    2. Melt butter in a large skillet over medium heat. Add corn kernels and jalapeno and cook, stirring occasionally, until cooked through and slightly charred, 8 – 10 minutes.
    3. Stir in mayo mixture and serve warm with pita or tortilla chips.
    Barbara Singer

    About Barbara Singer

    Cutco's Home Cook

    Barbara Singer was Cutco’s first resident home cook and was part of the Cutco family for nearly 30 years. Her love of cooking was nurtured by her Italian heritage, including her mother who was an excellent cook. Barb often turned to her mother's recipe box for inspiration. The recipes were decades old but still resonated in modern day. Barb enjoyed cooking all kinds of cuisines, trying new recipes and adding touches to make them her own. She especially enjoyed baking and considered various kinds of cheesecake to be one of her specialties. Barb officially retired from Cutco in 2019 and has left behind a treasure trove of delicious recipes.

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