Game Day Appetizer Mexican Corn Dip

 

                                                        Mexican Corn Dip

Mexican Corn Dip is a crowd-pleaser appetizer for game day watching. It combines two cheeses, corn, chiles, sour cream, and mayonnaise in a creamy, mildly spiced mixture that’s delicious with tortilla chips and crackers.

We enjoyed it as a Thanksgiving appetizer supplied by Cathy, one of our guests. 

Cooking Tip: Grate your own cheese as it blends in more smoothly. If using frozen corn, thaw and drain. Taste test before refrigerating, as you could add more cumin or elote to up the kick for the dip.  

Ingredients:

• 3 cans Mexicorn or Green Giant Crisp Corn or frozen white corn  
• 3/4 cup mayonnaise thaw and drain it. 
• 3/4 cup full yogurt or sour cream
•  1/3 cup diced green onions
• Optional 1/4 cup cilantro chopped  
• 2 cups sharp cheddar cheese
• 1 cup pepper jack cheese
• 3/4 teaspoon lime juice 
• 1/2 teaspoon each cumin and elote seasoning
• 1 small can of diced chiles, drained and patted dry with a paper towel. 
• 3/4 cup diced cherry tomatoes
• Pinch cayenne pepper and sea salt

Directions:

• Mix well mayonnaise, sour cream, spices, green onions, cheeses, lime juice, cayenne pepper, salt, and diced chiles.
• Fold in tomatoes and corn. Refrigerate for 2 hours or until thoroughly chilled. 

Dip can be served at room temperature and will last up to 5 days if refrigerated.

Another game day food: Turkey Cranberry Sliders

   

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