Mexican street corn dip (Printable Version)

Creamy mix of corn, peppers, cheese, and spices delivers bold, tangy flavors in a chilled dip.

# What You'll Need:

→ Dairy & Condiments

01 - 1 cup mayonnaise
02 - ¾ cup sour cream

→ Spices

03 - ½ teaspoon chili powder
04 - ½ teaspoon garlic powder
05 - ½ teaspoon salt
06 - ¼ teaspoon black pepper

→ Vegetables & Canned Goods

07 - 45 ounces southwest style corn with poblano and red peppers, well drained (three 15-ounce cans)
08 - 4 ounces chopped mild green chiles, drained
09 - ½ cup sliced green onions, plus additional for garnish
10 - 2 tablespoons minced fresh jalapeño, seeds and membrane removed

→ Cheese

11 - 2 cups shredded Mexican cheese blend (8-ounce bag)

# Step-by-Step Guide:

01 - In a large bowl, whisk together mayonnaise, sour cream, chili powder, garlic powder, salt, and black pepper until smooth.
02 - Add southwest corn, mild green chiles, green onions, jalapeño, and Mexican cheese blend to the bowl. Stir until fully incorporated.
03 - Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to overnight until completely chilled.
04 - Transfer the chilled dip to a serving bowl. Garnish with sliced green onions and a pinch of chili powder if desired.

# Additional Notes:

01 - For optimal flavor, allow the mixture to chill overnight to let spices fully meld.

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