Follow these steps for perfect results
Stacy's(R) Fire Roasted Jalapeno Pita Chips
For serving
Sweet corn whole kernel
Drained
Jalapeno
Seeded and minced
Butter unsalted
Melted
Mayonnaise
Cotija cheese
Crumbled
Cilantro leaves
Fresh, chopped
Salt
Cayenne pepper
Melt butter in a large skillet over medium-high heat.
Add the corn and chopped jalapeno to the skillet.
Cook and stir occasionally until the corn and jalapeno mixture is cooked through and slightly charred (approximately 8-10 minutes).
In the same skillet, add mayonnaise, cotija cheese, cilantro, cayenne pepper, and salt.
Stir until all ingredients are blended and combined well.
Serve the dip with Stacy's(R) Fire Roasted Jalapeno Pita Chips.
Expert advice for the best results
Adjust the amount of jalapeno to your preferred spice level.
For a smoother dip, blend half of the corn before adding it to the skillet.
Garnish with extra cilantro and a sprinkle of cotija cheese before serving.
Everything you need to know before you start
5 minutes
Can be made 1-2 days in advance; store in the refrigerator.
Serve in a colorful bowl, garnished with fresh cilantro and a sprinkle of cotija cheese.
Serve as an appetizer with pita chips or tortilla chips.
Serve as a side dish with grilled meats.
Serve as a topping for tacos or nachos.
Pairs well with the spicy and savory flavors.
Crisp and refreshing, complements the corn and jalapeno.
Discover the story behind this recipe
Cotija cheese is a staple in Mexican cuisine.
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