If I can make something in my favorite cast iron skillet, I do it! Cast iron is always my first go-to. Not only does it look pretty darn cool for serving, I love how cast iron keeps things hot so much longer than other cookware. Plus, wherever I’m headed with my skillet dish, I know that whatever cooking means is available there will be just fine for my skillet – grill, smoker, burner, or oven.
2 Tbs. unsalted butter
4 cups fresh or frozen corn
1 jalapeno, seeds and membranes removed, diced
1/3 cup mayonnaise
1/4 cup chopped fresh cilantro
1 pkg. Roasted Garlic and Red Bell Peppers Dip Mix, .9 oz
zest and juice of 1 lime
3 Tbs. cotija cheese crumbles
In a 10″ cast iron skillet, melt butter over medium high heat; add corn and jalapeno and cook until corn is a bit charred and jalapeno is tender. Add mayonnaise, cilantro, dip mix, lime juice and zest, stirring to combine. Top dip with cotija cheese and serve at once with tortilla chips.
Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.