This DELICIOUS appetizer is a take on one of my favorite things ever... Mexican street corn (elote). This is the perfect Cinco de Mayo recipe that will be gone muy rapido!
|Fresh corn kernels||3 Cup (48 tbs) ((about 5 ears of corn))|
|Jalapeno||1 , dice ((seeds and ribs removed))|
|Cream cheese||8 Ounce ((room temperature))|
|Sour cream||1/4 Cup (4 tbs)|
|Ground cumin||1 Teaspoon|
|Chili powder||1/2 Teaspoon ((plus extra for topping))|
|Queso fresco/Cotija cheese||1/2 Cup (8 tbs) , crumbled ((plus extra for topping))|
|Chopped fresh cilantro||1/3 Cup (5.33 tbs) ((plus extra for topping))|
|Scallions||2 , dice ((plus extra for topping))|
|Tortilla chips||1 Cup (16 tbs) ((for serving))|
1.In a skillet, heat oil and add fresh corn kernels to it.
2.Add jalapenos and stir well. Cook for 5 minutes.
3.In a large bowl, combine cream cheese, sour cream, mayo, salt, pepper, cumin, chilli powder and mix well.
4.Add cooked corn mixture, cilantro, scallions, crumbled cheese and stir well to combine.
5.Transfer to serving bowl, and top with scallions, cilantro, cheese and chilli powder.
6.Serve and enjoy!