Sunday, September 5, 2010

Mexican Corn Dip

We tasted this dip first time at Chevy’s; this was my first experience with authentic Mexican food. This was severed as a side with enchiladas. We loved the taste but then it never occurred to me to try it at home. Then couple of days back, I was making Mexican Pizza and desperately looking for some side dish which would also serve as a dip for chips.

Yields about 2 cup
Preparation Time: 15 Minute
Cooking Time: NIL

1 11 oz can mexicorn
3 tbsp sour cream
6 tsp mayo
1/4 cup shredded cheddar
2 tbsp scallion, finely chopped
1 tsp chopped jalapeno
4-5 pc chopped olives
1/4 tsp cumin powder
1/4 tsp sugar
Salt and pepper

1. Drain corn and pat dry with towel
2. In a bowl, mix mayo, sour cream, cheese, jalapeno, salt, sugar, pepper and cumin powder
3. Add corn this mixture
4. Garnish with scallion and olives
5. Chill it for at least for 2-3 hours before serving

This is an excellent dip choice to serve a large group, works great as an appetizer with chips.

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