Today I want to share with you one of my favorite Mexican dips. Many of you will be attending or giving a Super Bowl party soon and you will want to include this dip in your menu. Trust me, it will be a huge hit with the spicy crowd!
Ingredients:
- 4 cups whole kernel corn
- 1/2 cup diced celery
- 1 jalapeno, seeded and deveined then chopped
- 3 tbsp. mayonnaise
- 1/4 cup sour cream (optional, I like my dip creamier so I use it)
- 1 cup shredded cheese (cheddar or if you like more spice, pepper jack)
- 1 to 2 teaspoons cilantro leaves, chopped or 2/3 teaspoon dried
- 1/2 tsp. chili powder
- 1/2 teaspoon garlic powder
- 2 green onions, sliced thin (can use regular onion about 1/4 cup)
- 1 to 2 tablespoons lime juice
- salt to taste
Directions:
Mix all ingrdients except the corn and lime juice in a bowl.
When it is well mixed add corn and lime juice and mix gently
Chill at least 3 hours before serving. I prefer to make it the day before so the flavors can come together and mix more fully
You can use any kind of corn you like, canned, frozen, or fresh sliced off the cob. I usually chop my corn, but you don't have to. I just prefer my dip to have a smaller profile and not be full of whole corn kernels, which makes it kind of large on a chip. I also use mayonnaise with olive oil because it is less fattening and creamier. The sour cream I use is also reduced fat. This is how I make it, you can use whatever type of mayo and sour cream you prefer.
A lot of this recipe is made "to taste." Any of the spices can be adjusted up or down, depending on what you like. You can also use whatever cheese you like from pepper jack to mozzarella. If you like creamier dips, add the sour cream, but you don't have to. You can also add more or less jalepeno or skip it altogether if you don't like that much heat.
Most of the time I serve this as a dip with tortilla chips, but it can be eaten many different ways. I have eaten it in soft taco shells with shredded lettuce, mixed it in with a cold rice salad and I have even stuffed it in tortillas like a burrito and baked them! It really is a
wonderful flavor, hot or cold.
Mix all ingrdients except the corn and lime juice in a bowl.
When it is well mixed add corn and lime juice and mix gently
Chill at least 3 hours before serving. I prefer to make it the day before so the flavors can come together and mix more fully
You can use any kind of corn you like, canned, frozen, or fresh sliced off the cob. I usually chop my corn, but you don't have to. I just prefer my dip to have a smaller profile and not be full of whole corn kernels, which makes it kind of large on a chip. I also use mayonnaise with olive oil because it is less fattening and creamier. The sour cream I use is also reduced fat. This is how I make it, you can use whatever type of mayo and sour cream you prefer.
A lot of this recipe is made "to taste." Any of the spices can be adjusted up or down, depending on what you like. You can also use whatever cheese you like from pepper jack to mozzarella. If you like creamier dips, add the sour cream, but you don't have to. You can also add more or less jalepeno or skip it altogether if you don't like that much heat.
Most of the time I serve this as a dip with tortilla chips, but it can be eaten many different ways. I have eaten it in soft taco shells with shredded lettuce, mixed it in with a cold rice salad and I have even stuffed it in tortillas like a burrito and baked them! It really is a
wonderful flavor, hot or cold.
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This dip is always a hit, wherever I take it, so try it at your next gathering....but be prepared to have people ask for the recipe!
Jade :) |
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