Mexican Street Corn Dip

• 1 (12 oz) pkg frozen whole kernel corn, divided
• 1 clove garlic
• 1 Tbsp olive oil
• 1 (8 oz) pkg cream cheese
• 1/2 cup mayonnaise
• 1/2 cup crumbled Cotija cheese, divided
• 1/2 tsp chipotle chili powder
• 1 Tbsp fresh lime juice
• 1/4 tsp salt
• 1 Tbsp chopped fresh cilantro

#thermocooker #quickandeasy #entertaining

1. Heat a large cast iron or other heavy skillet over high heat. Place 1 1/2 cups corn in a single layer in the skillet. Cook for 5-7 minutes, stirring once or twice, until the corn pops and is golden brown.

2. Peel and roughly chop the garlic. Place garlic and remaining corn from the package in the bowl fitted with the ultrablade knife. Chop at speed 12 for 10 seconds; scrape down the sides of the bowl. Add oil and launch the P1 simmer program for 3 minutes. At the end of the program, chop at speed 12 for 10 seconds and scrape down the sides of the bowl.

3. Replace the ultrablade knife with the whisk. Add the toasted corn, cream cheese, mayonnaise, 1/4 cup of the cheese, chili powder, lime juice and salt. Mix at speed 6 for 10 seconds. Launch the simmer program at speed 4 at 170°F for 3 minutes.

4. Spoon the corn dip into a serving dish. Sprinkle with the remaining Cotija cheese and cilantro. Serve with tortilla chips or fresh vegetables.