|Mexican Corn Dip|
I celebrated my twenty-ninth birthday with my friends at one of my friend’s home. That night out with my friends was long-awaited and perfect in every way. Along with the two birthday cakes that were consumed at my birthday party, we also devoured homemade quesadillas (which I like to call quesa-dill-ahs after Napoleon Dynamite) and a delicious homemade light-tasting dip chock full of whole kernal corn in a creamy sour cream base.
After I went home later that evening, I tried to imagine what could have been in the dip to make it taste so good. So I asked my dear friend who made it and she surprised me how simple the recipe really was. I had her send me the recipe and I went on a Santitas run. The original recipe calls for canned chili peppers, but I think the dip is perfect without the added spice. I’ve beefed up my friend’s recipe for additional flavor, but you’re welcome to change the recipe as you see fit also.
Mexican Corn Dip
2 1/2 to 3 cups of whole kernal sweet corn or 3 cans (15 oz) of whole kernal sweet corn, drained
1 cup mayonaisse or salad dressing
1 cup sour cream
2-3 cups shredded Mexican cheese blend
1/4 cup or more of freshly chopped cilantro
1 small roma tomato diced small
1 tsp lime juice
Salt and pepper to taste
Mix all ingredients together thoroughly. Cover and chill for at least two hours. Serve with yellow corn chips (may I suggest Santitas) or your favorite chip.
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