I know my blog has been slacking
lately...pretty weather is probably
to blame. Who wants to sit
at the computer when it is 75 degrees
and sunny...not this chick.
Anyway, I have still been cooking,
I just don't always take the time
to take pictures and blog about the food.
But this dip needs to be saved somewhere
besides my head.
I made this to go along with my
boyfriend's mom's tacos. They are yummy
tacos and really don't need an
accompaniment, but I always
want to take something
to go along with what she is cooking.
A Mexican corn dip popped up when I
Googled side dishes for tacos. After looking
at 9 or 10 different recipes...from hot to cold...
spicy to not...skinny to fattening...
I developed one that I loved.
Easy cheesy corn dip
1 28 oz bag frozen corn kernels
1 heaping cup mayo
1 heaping cup sour cream
1 8 oz block of extra sharp cheddar, grated
1 finely diced jalapeno
1 well drained can of Rotel
3-4 chopped green onions
1 t diced garlic
3 dashes of Greek seasoning
3 dashes of Lawry's season salt
juice from 1/2 a lime
Cook the corn as directed on the package and put in the fridge until cooled. While it is cooling, mix all the other ingredients in a large bowl. Once the corn has cooled, fold it into the mixture and chill for a couple hours. If you have time, take it out about 30 minutes prior to serving. I think it will be better at room temperature. It is a great dip with Doritos or Scoops or just as a topping on your taco!