Easy cheesy corn dip

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!