Cheesy Jalapeño Corn Dip
Ingredients
- 1 teaspoon canola oil
- 2 ⅓ cups fresh or frozen (thawed) corn kernels
- 1 jalapeño pepper, seeded and finely chopped
- ¼ cup mayonnaise
- ¼ cup Mexican crema or sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- ¾ cup crumbled queso fresco, divided
- ⅛ teaspoon cayenne pepper
- Chopped cilantro for garnish
- Tortilla chips for serving
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