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

Ingredients

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

Procedure

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.