Corn Dip

By Casey Bradshaw

Sorry that the name isn’t more creative, but this recipe is lovingly referred to as Corn Dip.  I just LOVE this stuff!  It is SOOOOO yummy and so simple to make.  Below is a recipe using canned Fiesta corn which is a combination of corn and bell peppers, but if you have a garden or access to fresh vegetables, I recommend trying this recipe with fresh corn, green, and red bell peppers.

Corn Dipcorn dip

2 cans (12 oz.) of Fiesta corn, drained
1 can of diced green chiles
1/2 can of Rotel tomatoes with green chiles (for extra heat)
1 (12 oz.) sour cream (I use lowfat)
10 oz. of sharp cheddar cheese
green onions, chopped (optional)
Tony’s Cajun Seasoning, to taste (or salt and pepper)

In a bowl, combine corn, green chiles, Rotel, sour cream, cheese, and onions.  Stir gently until combined.  Sprinkle in a bit of Tony’s (which is what I always use since I’m from New Orleans), or if you don’t have any, add salt and pepper to taste.  Serve immediately if desired, but if you have time, let corn dip refrigerate for at least an hour to chill and allow the flavors to meld!

Serve with Fritos or tortilla chips.

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