Saint Lucifer Style Street Corn Dip


  • 3 tablespoons unsalted butter

  • 1 jalapeno, seeded and diced

  • 4 cups (2-12 oz bags) frozen corn kernels

  • 1-2 teaspoons of St. Lucifer Habanero Table Spice #11, more or less to taste

  • Pinch of kosher salt

  • 1/3 cup of real mayonnaise

  • 1 cup or 1-12 oz piece of queso fresco, crumbled, more or less to taste

  • 1/2 cup finely chopped cilantro

  • 3 cloves of garlic pressed

  • 1 lime pressed and juiced


  • In a medium-large pot, sauté jalapenos with butter on medium high heat. Add corn kernels and cook, stirring occasionally for 3-5 minutes until cooked through.

  • Turn off heat

  • Add St. Lucifer Habanero Table Spice #11, pitch of salt, mayonnaise, queso fresco, cilantro, garlic, zest & lime juice to a warm pot, stir until everything is combined

  • Serve immediately with tortilla chips for dipping.

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