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.
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| not the best picture, sorry ; ) |
Mexican Corn Dip
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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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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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!
ReplyDeleteYvonne
This sounds really good. I'm assuming that fiesta corn might have some pepper or something in it... but what is shoepeg corn?
ReplyDeleteThis 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....
ReplyDeletePerfect start to the corn season in Ohio! Thanks for sharing.
ReplyDeleteWhat a yummy dip! I have got to try this.
ReplyDelete