Thursday, July 21, 2011

Corny

Ah, corn.  I love corn and today I'm feeling quite corny so let me tell you about what I made today.  
I present, Mexican Corn Dip.

not the best picture, sorry ; )


Mexican Corn Dip
1 can of Fiesta Corn
1 can of Shoepeg Corn
1 (8 oz.) block of Colby Jack, finely shredded (a bag of shredded cheese will do, too)
1 Jalapeno, seeded and finely chopped
1/2 cup Sour Cream
1/2 cup Mayonnaise
1/4 tsp. Garlic Powder
Black Pepper & Cajun Seasoning to taste

Mix all the ingredients together and refrigerate for a few hours before serving so that the flavors develop...or just scoop it up as soon as you make it, like me, because you can't wait. ; )  Serve with corn tortilla chips.

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5 comments:

Yvonne @ StoneGable said...

YUMMY! This is perfect for corn season! My family would love this! I just might roast the corn and add it that way. You are really on to a great savory treat here!
Yvonne

GardenofDaisies (Gayle) said...

This sounds really good. I'm assuming that fiesta corn might have some pepper or something in it... but what is shoepeg corn?

Jane said...

This is a good recipe. I've tweaked it a bit...using some leftover grilled corn, in place of the shoepeg corn...and a little crushed red pepper. It adds a new flavor dimension to the recipe. Mmmmm....

Miss Merry said...

Perfect start to the corn season in Ohio! Thanks for sharing.

Candace said...

What a yummy dip! I have got to try this.