Creamy and Spicy Corn Dip

2 tablespoons unsalted butter

4 ears sweet corn, shucked + kernels removed – (about 4 cups corn kernels)

1 small red bell pepper, diced – ( about 3/4 cup)

1 jalapeno, minced

1 clove garlic, minced

3 tablespoons Greek yogurt

3 tablespoons queso fresco cheese, crumbled, plus more for garnish

2 tablespoons chopped fresh cilantro, plus more for garnish

2 tablespoons fresh lime juice (1 lime), plus a few lime wedges to garnish

1 teaspoon Mayonnaise

1 ½ teaspoons chili powder (I prefer ancho or chipotle chili powder)

½ teaspoon kosher salt

Melt the butter in a large saucepan over medium heat and then cook it until browned—about 5 minutes. Add the corn, bell pepper, jalapeno, and the garlic to the pan and cook until the corn begins to slightly char – 8 to 10 minutes.
Turn off the heat and stir in the yogurt, cheese, cilantro, lime juice, mayonnaise, chili powder and salt, mix until thoroughly combined.
Transfer the dip to a small bowl; top with a bit of crumbled queso fresco and cilantro. Serve with tortilla chips and lime wedges.

Notes:

Could be served warm or at room temperature.

I left the ribs and seeds in the jalapeno for more added heat, if you want less spicy, remove the ribs and seeds before dicing them. Or if you can’t find fresh jalapenos, use a pinch of red pepper flakes or a spicy chili powder like chipotle chili powder.

From nikkidinkicooking.com