Street Corn Dip with Tomatillo Salsa
Ingredients
½ large white onion, diced
4 ears of corn, cleaned and kernels cut from the cobs
1 jar American Spoon Tomatillo Salsa, divided
16 ounces cream cheese
1/3 cup sour cream
1/3 cup mayonnaise
½ cup cotija or grated parmesan cheese
¼ bunch of cilantro, chopped
¼ cup pickled jalapeños
¼ cup sliced radish
Instructions
Difficulty: Easy
Preparation time: 20 minutes
1. Place a large sauté pan over medium-high heat. Cover the bottom of the pan with a splash of oil, then add the diced onions and a pinch of salt. Cook till the onions are translucent, about 4 minutes. Add the corn kernels and continue cooking till they start to take on a little color, another 5-6 minutes. Add the garlic and cook for a minute more. Remove about ½ cup of the corn mixture and reserve for garnishing.
2. Reduce the heat to medium-low and add ¾ of the jar of salsa, reserving the remainder for garnishing. Cook till the salsa starts to boil, then add the cream cheese. Cook, stirring, till the cheese is melty, 2-3 minutes. Remove from the heat and stir in the sour cream, mayo, and cotija.
3. Transfer to a heat-proof crock and top with the remaining salsa, cilantro, reserved corn, and pickled jalapeños. Serve with corn chips and enjoy!
