Mexican Corn Dip
Ingredients:
2 cups frozen corn (or 1 can, drained and rinsed)
1 cup mayonnaise
1 cup sour cream
1/2 cup diced red bell pepper
1/2 cup diced green onions (scallions)
1-2 jalapeños, seeded and finely chopped (optional, for heat)
1/2 cup shredded cheddar cheese (or Mexican blend cheese)
1/2 cup crumbled cotija cheese (optional, for extra flavor)
1 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
1 tbsp fresh lime juice
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
Tortilla chips, for serving
Instructions:
Prepare the Corn:
If using frozen corn, thaw it and drain any excess water. For a roasted flavor, you can briefly sauté the corn in a pan with a little butter or oil until it’s lightly browned (about 5 minutes). This step is optional but adds extra flavor.
Mix the Dip:
In a large mixing bowl, combine the mayonnaise, sour cream, diced red bell pepper, green onions, and jalapeños (if using).
Stir in the shredded cheddar cheese, cotija cheese (if using), chili powder, cumin, garlic powder, lime juice, and salt and pepper.
Add the Corn:
Gently fold the corn into the mixture until it’s evenly incorporated. Taste and adjust seasoning with more salt, pepper, or lime juice as needed.
Chill:
Cover the dip and refrigerate for at least 30 minutes before serving, allowing the flavors to meld together. You can make this dip a few hours ahead of time for even better flavor.
Serve:
Garnish with fresh chopped cilantro before serving. Serve with tortilla chips, crackers, or fresh veggie sticks for dipping.