MEXICAN STREET CORN DIP
2 tbsp butter
5 medium ears corn, shucked & cleaned
1 clove garlic, minced
2 tablespoons mayo
2 to 3 tablespoons sour cream
2 tablespoons cilantro, chopped
1 tsp chili powder
2 to 3 tablespoons crumbled cottage cheese (or shredded parmesan cheese)
1 large California Avocado, diced
Juice of one lime
Cut the corn kernels off of the cobs and discard the cobs.
Heat a large skillet over medium heat and add the butter. Once melted toss in the corn kernels and garlic, stirring occasionally until the corn has charred slightly. (about 4 minutes).
Remove the corn from the heat and place in a bowl. Stir in the mayo, sour cream, chili powder and cilantro. Add the cotija cheese and avocado and gently stir to combine.
Squeeze fresh lime juice over the top and serve warm with corn chips. Enjoy!