Mexican Street Corn Dip

Ingredients

• 1/4 cup plain Greek yogurt
• limes, juiced
• tablespoon schopped cilantro, or to taste
• tablespoon sunsaltedbutter
• (11 ounce) can sMexican-style corn, drained
• jalapeño chilepepper, chopped
• teaspoon schili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 cup crumbled cotija cheese

Instructions

1. Whisk yogurt, lime juice, and cilantro together in a small bowl until well combined; set aside.
2. Melt butter in a large skillet over medium heat. Add corn, jalapeño, chili powder, garlic powder, cumin, and salt; cook and stir until corn starts to brown, 7 to 8 minutes. Off heat, stir in yogurt mixture and cotija cheese until incorporated.
3. Transfer dip to a slow cooker to keep warm.