We invented this dip in the spirit of Mexican street corn and using frozen sweet corn that is usually well-stocked in our freezers. The chili lime salt is key.
Helen
- 1 1/2 pounds frozen sweet corn, thawed
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream
- 1/2 lime, juiced
- 1 tablespoon chili lime seasoning (Trader Joe’s or Tajin brand)
In a large skillet, sauté sweet corn until most of the liquid has evaporated and the corn is just starting to caramelize.
Transfer to a medium bowl and let cool slightly.
Toss corn with mayo, sour cream, lime juice, and chili lime seasoning until combined thoroughly.
Serve with tortilla chips.
Spencer Family Cookbook 