I want to introduce you to a special person, her name is June. June is my Grandfather's cousin (I call him Papa). My Papa's family is super close and have held reunions for over 50 years. Even though my Papa died over 10 years ago, we still go to the reunions. June lives near me in Houston and before COVID I would stop by and get dinner with her after work on occasion. I think it's a really special part of our family.
Anyways. June has this wonderful recipe for a corn dip that my family recently discovered. It's incredibly easy and a crowd pleaser.
The only problem I would say with this recipe is that the portion can be a bit on the smaller side if you have a family that really goes to town on dip. My family tends to really go to town on dip and any time this is made we run out pretty quickly. So keep that in mind and double the recipe if you want. Or don't double it and actually save room for dinner, because if it was doubled I would probably only eat the corn dip!
The reason this recipe is so awesome is it's literally just a mix and chill situation.
This recipe tries to be a bit spicy, if you don't like spicy you can make a few modifications, like don't add jalapeños and do regular, whole kernel, corn instead of Mexican corn. You can also take out the chopped green chilis if you're really spice adverse, it'll still taste good. Real talk, I've had trouble finding Mexican corn in the grocery store the last few times I've looked and just use the regular corn and I don't notice a difference.
This calls for chopped green onions. I'm sure this is a trick that everybody knows, but in case you don't I'll share the love. I use kitchen scissors to chop my green onions. (But make sure they're clean kitchen scissors). It takes all the stress over green onion chopping.
Other than that one caveat, just mix everything in something that you can cover and chill overnight or a few hours. I use a fairly small pyrex for it.
Add the Mexican corn, the chopped green chilis, the chopped green onions, sour cream mayo (super healthy dip here), and the cup of cheddar cheese. Add a few chopped jalapeños to your taste and some salt and pepper (I usually add about a teaspoon), and that is it. Put it in the fridge and serve with corn chips!
I wouldn't necessarily call this a pretty dip. Or a healthy dip. But it is delicious. Enjoy!
June's Mexican Corn Dip
Serves: 4 - 6 | Prep Time: 5 mins | Chill Time: Overnight (or a few hours)
Ingredients
1 can Mexican corn, drained (or whole kernel corn)
1 small can green chilies, chopped
3 green onions chopped fine
1/2 cup sour cream
1/2 cup mayo
1 cup shredded shredded cheese
Jalapeno peppers to taste
Salt and Pepper
Instructions
Mix and refrigerate for several hours or overnight.
Serve with corn chips.
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