Thursday, May 1, 2008

Corn Dip



I cheated and used a picture off the internet, but have made this several times. It is very tastey and is a different than same old dips everyone brings. You can also serve it cold or hot. If you want to heat it, I put it in the oven at 350 degrees until it is heated through and the cheese is melted. Serve it with tortilla chips or corn chips. I have also heard of people dipping veggies into it. Not sure I get that but hey, to each his own. This also makes a lot. You might want to half it the first time.

Corn Dip

INGREDIENTS

3 (11 ounce) cans Mexican-style corn, drained
1 cup mayonnaise
2 cups sour cream
1 bunch green onions, chopped
1/2 cup chopped fresh cilantro
1 pound Cheddar cheese, shredded
1 teaspoon fresh lime juice
1 teaspoon ground cumin
1 pinch cayenne pepper, or to taste
1 pinch salt
1 4 oz. can diced green chiles
1 jalapeno diced (optional for heat)

DIRECTIONS

1. In a large serving bowl, stir together the corn, mayonnaise, sour cream, green onions, cilantro, Cheddar cheese and lime juice. Add green chiles and as much jalapeno as you desire for heat. Season with cumin, cayenne pepper, and salt. Stir to blend in seasonings, then refrigerate until chilled before serving.

1 comment:

Steff said...

This looks really good. I think I will try this out for our ward's girl's night out coming up. We are supposed to bring a dessert or appetizer. This looks like it would be fun. I like that it is served in a bread bowl. Thanks for the recipe.