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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