7-Layer Mexican Street Corn Dip

By Simply Scratch

Ingredients

2/3 cup mayonnaise
1/3 cup mexican crema (or sour cream)
1 small lime (zest and juice)
1½ teaspoons chili powder
1/4 teaspoon kosher salt (more or less to taste)
3 ears charred sweet corn (you can do this on the grill or in a hot dry skillet)
3/4 cup cotija (or use crumbled feta or queso fresco)
1 small ripe avocado (diced)
1 to 2 jalapeños (diced, ribs and seed remove for less heat)
1/3 cup cilantro leaves (finely copped)
sturdy tortilla chips (or frito scoops)

Prep Time10mins
Cook Time15mins
Servings8

Instructions

MAKE THE CREAMY DIP LAYER:

In a medium bowl, measure and add mayonnaise, Mexican crema, the zest and juice of a small lime, chili powder and kosher salt. Stir well to combine.

BUILD THE DIP:

On a shallow platter (large dinner plate or pie plate) spread the creamy dip layer. Cut the charred corn off of the cob and scatter it over top. Then top with crumbed cotija, diced avocado, sliced green onions, jalapeño and finely chopped cilantro.

Serve with tortilla chips or Frito scoops.