Mexican Corn Dip

🌮 Mexican Corn Dip
Ingredients:
2 cans whole kernel corn, drained (or 3 cups roasted/frozen corn)
1 cup mayonnaise (or half mayo, half sour cream)
1 cup sour cream
2 cups shredded Mexican blend cheese (cheddar, Monterey Jack, or pepper jack)
1 (4 oz) can diced green chilies
1 (4 oz) can diced jalapeños (mild or hot, to taste)
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika (or chili powder)
¼ tsp cumin
Salt & black pepper, to taste
¼ cup fresh cilantro, chopped (optional)
Juice of 1 lime

Optional Garnish:
Extra cheese, cilantro, green onions, or crushed hot Cheetos for a kick.

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Instructions:
1. In a large bowl, mix together the mayonnaise, sour cream, and lime juice until smooth.

2. Add corn, green chilies, jalapeños, cheese, and spices. Stir until everything is well coated.

3. Cover and refrigerate for at least 1 hour to let the flavors blend.

4. Before serving, top with extra cheese, cilantro, or green onions.


👉 Serve cold as a dip, or bake at 350°F (175°C) for 20 minutes until hot and bubbly for a warm version.

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