Mexican Street Corn Dip

Sunday, February 8, 2015

I recently made this dip for Super Bowl Sunday, and I'm just now getting around to posting it. It's a real winner. It's a spicy dip, but you have the ability to adjust the level of spiciness to your tastes by adjusting the amount of Sriracha and/or omitting the jalapeno.

Because it has mayo and sour cream as the base to calm down the spicy components, it's easy to customize this recipe to suit your family's tastes.  


Mexican Street Corn Dip

15.25 oz can whole kernel corn, drained
15.25 oz can fiesta whole kernel corn (or Southwest corn), drained
4 oz can fire roasted green chiles
3/4 cup mayonnaise
3/4 cup sour cream
4 oz crumbled feta cheese
6 green onions, chopped
2 Tbsp cilantro
1 Tbsp lime juice
1 1/2 tsp cumin
2 1/2 Tbsp Sriracha 
1 jalapeno, seeded and chopped (optional)

  1. In a large mixing bowl, combine corn, green chiles, mayonnaise, sour cream. Stir until combined.
  2. Add feta cheese, green onion, cilantro, lime juice, and cumin. Mix well.
  3. Add Sriracha and jalapeno to desired heat level. Mix well.
  4. Chill in refrigerator for at least 15 minutes. Serve with tortilla chips.

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