MEXICAN CORN DIP

 Yield: 4 Servings    Prep: 5 Minutes    cook: 10 minutes    total: 15 minutes

The traditional Mexican street corn is turned into the best dip ever. It’s so good, you won’t even need the chips. Just grab a spoon!

Ingredients

• 2 tablespoons unsalted butter
• 4 cups corn kernels, frozen, canned or roasted
• 1 jalapeño, seeded and diced
• 3 tablespoons mayonnaise
• 2 tablespoons crumbled cotija cheese
• 2 tablespoons chopped fresh cilantro leaves
• 1/2 teaspoon chili powder
• 1 clove garlic, pressed
• Juice of 1 lime

Instructions

1. Melt butter in a large skillet over medium high heat. Add corn kernels and jalapeño, and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes.

2. Stir in mayonnaise, cotija, cilantro, chili powder, garlic and lime juice.

3. Serve immediately.

Quick Note: I will typically add the directed ingredients for the sauce and adjust for taste. I also use Paprika to top after the dip is finished. Enjoy! 

Hawaiian Crockpot Chicken

 Sweet and Tangy Hawaiian Chicken 

2 lbs chicken (about 2 breast)

1/2 thinly sliced yellow onion

1 cup BBQ sauce (I use Sweet Baby Rays)

1 Tablespoon soy sauce 

2 teaspoons of Worcestershire Sauce

2 teaspoons garlic Powder

1 teaspoon onion powder

1/2 teaspoon ginger

1 can of pineapple tidbits

-add all ingredients to slow cooker stir and cover cook on low for six hours high for four.

-Avoid removing lid as chicken cooks when chicken is done cooking remove the lid and allow extra liquid to cook off if necessary

-Shred chicken and serve over rice

Sidenote… I like to add my barbecue sauce After the chicken is done cooking, maybe the last half hour. It keeps the sugar in the barbecue sauce from burning in the crockpot.