Mexican Street Corn Dip

Ingredients:

1 can whole kernel corn, drained

¾ cup avocado oil mayonnaise 

½ cup grated queso cotija

1/3 cup grated parmesan cheese

½ lime, juiced

Salt to taste

Cayenne pepper to taste

Instructions:

Preheat a pan over medium heat. Add the corn with a drizzle of avocado/olive oil and let roast for about 8 minutes or until the corn is brown to your liking. Set aside to cool.

In a medium-large bowl, add all the ingredients and mix well.

Serve at room temperature and enjoy with your choice of tortilla chips.