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.