MEXICAN CORN DIP
Mexican Corn Dip is the most delicious,cheesy, creamy and easy to make summer time dip to go with tortilla chips.
Ingredients
- 2 cups corn kernels fresh or frozen
- 2 tbsp oil
- ½ cup onion finely chopped
- 2-3 cloves garlic finely chopped
- 1-2 jalapeno finely chopped
- 1 tbsp red chilli powder mild
- 1 tsp smoked paprika
- ½ tsp pepper powder
- ¾ tsp salt
- ½ cup cream cheese
- ⅓ cup sour cream
- ½ cup cheddar cheese grated
- 2 tbsp lime juice
- ¼ cup fresh coriander | cilantro finely chopped
Instructions
- Heat oil in a wide pan over medium heat.
- Add chopped onion. Saute till it becomes soft.
- Add garlic and jalapeno. Stir fry for 1 minute.
- Add the corn kernels and salt.
- Mix well. Cover the pan and allow the corn to cook till done.
- Fresh corn takes less time to cook than the frozen one. Stir in between so that it does not stick to the pan.
- Once the corn is cooked take the pan off the heat. Allow the mixture to cool down a bit.
- Add the remaining spices and mix well.
- Add the cream cheese, sour cream, cheddar cheese and lime juice. Mix well.
- Transfer the corn dip to a small serving bowl.
- Garnish with chopped coriander.
Notes
- If you use canned corn then the cooking time is reduced.
- I have used sour cream instead of mayonnaise. Feel free to use whichever you prefer.
- For a super quick version of corn dip use canned corn. Mix everything in a bowl. Instead of fresh onion and garlic use the powders.