Description
This cold dip bursts with sweet corn, creamy tang from mayo and sour cream, and a bright jalapeño-cilantro punch. Every crunchy chip scoop brings smoky paprika heat and zesty freshness.
Ingredients
- 1 1/2 cups corn kernels
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup finely chopped red onion
- 1 jalapeno pepper diced
- 1/4 cup chopped cilantro
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- In a large bowl combine the corn kernels, mayonnaise, and sour cream.
- Stir in the chopped red onion, diced jalapeno pepper, and chopped cilantro.
- Add the chili powder, ground cumin, smoked paprika, salt, and black pepper.
- Mix well until all ingredients are evenly coated with the creamy mixture.
- Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld.
- Serve chilled with tortilla chips, fresh vegetables, or lime wedges.
Notes
- Use fresh or canned corn kernels; drain and rinse canned corn before using.
- Adjust the amount of jalapeno pepper to suit your preferred level of heat.
- For extra zing, squeeze fresh lime juice into the dip just before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.