INGREDIENTS
- 30 ounces canned corn drained
- 10 ounces diced tomatoes with chiles drained
- 6 ounces sharp cheddar cheese freshly shredded
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 small jalapeno seeded and minced
- 1/2 cup minced cilantro
- 1/3 cup diced red onion
- 1/2 lime juiced
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
INSTRUCTIONS
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Add all of the ingredients to a medium mixing bowl and stir well to combine. Taste and add more salt or lime juice if needed.
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Serve immediately with tortilla chips or crackers.
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Store covered in the fridge for up to 3 days.
TIPS & NOTES:
This recipe makes a large bowl of corn dip. If you aren’t feeding a crowd, halve the recipe.
Feel free to make this extra spicy with more jalapeno or more mild with less/no jalapeno.
You’ll find diced tomatoes with green chiles in most grocery stores in the US under the brand name Ro*Tel. We use the original version, but there are mild and hot versions available as well.