Mexican Street Corn Dip

Ingredients:
4 cups grilled corn kernels (fresh or frozen, thawed)
1/2 cup mayonnaise
1/2 cup sour cream or Mexican crema
1/3 cup crumbled cotija cheese (plus extra for topping)
2 tablespoons Mexican Street Corn Spice from Spirits & Spice
1 tablespoon lime juice (freshly squeezed)
1/4 cup chopped fresh cilantro (optional)
Tortilla chips or sliced veggies (for serving)

Instructions:

Grill the Corn:
If you are using fresh corn, grill the ears over medium-high heat until slightly charred, about 8-10 minutes. Let cool and then cut the kernels off the cob. If using frozen corn, you can sauté the kernels in a hot skillet until lightly charred.

Mix the Dressing:
In a large bowl, combine the mayonnaise, sour cream (or crema), lime juice, and Mexican Street Corn Spice. Stir until smooth and well combined.

Combine:
Add the grilled corn kernels and crumbled cotija cheese to the bowl. Mix until the corn is evenly coated with the creamy spice mixture.

Adjust Seasoning:
Taste and add more Mexican Street Corn Spice or lime juice if desired.

Serve:
Transfer the dip to a serving bowl. Sprinkle extra cotija cheese and chopped cilantro on top.

Enjoy:
Serve with tortilla chips or veggie sticks like cucumber, bell pepper, or jicama for dipping.