Cowboy Corn Dip
Ingredients:
2 cans 11 oz each Mexicorn or regular canned corn, drained
1 can 4 oz diced green chiles, undrained for added spice, use jalapeños instead
1 cup sour cream
3/4 cup mayonnaise
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika optional, for a hint of smokiness
1/4 cup cooked, crumbled bacon or more, if desired
1 1/2 cups shredded cheddar cheese
1/2 cup shredded pepper jack cheese optional for extra heat
1/4 cup sliced green onions, plus extra for garnish
Salt and pepper to taste
Fresh cilantro, chopped optional, for garnish
Directions:
Prepare the Dip Mixture: In a large mixing bowl, combine the drained Mexicorn, diced green chiles, sour cream, and mayonnaise. Stir until smooth and creamy.
Add Seasonings and Cheese: Mix in the garlic powder, onion powder, smoked paprika if using, and a pinch of salt and pepper. Fold in the cheddar and pepper jack cheeses until well combined.
Incorporate Bacon and Green Onions: Add the crumbled bacon and sliced green onions to the dip, stirring to distribute them evenly. Adjust seasoning to taste, adding more salt and pepper if needed.
Chill the Dip: Cover the bowl and refrigerate for at least 30 minutes before serving. This helps the flavors meld and enhances the dips creaminess.
Garnish and Serve: When ready to serve, sprinkle additional green onions and fresh cilantro if desired over the top for garnish. Serve with tortilla chips, pita chips, or fresh vegetable sticks.
Optional: Serve Warmed For a warm variation, transfer the mixture to an oven-safe dish and bake at 350F for 20 minutes, or until the cheese is melted and bubbly. Serve hot with chips or crusty bread.
Nutritional Information:
Prep Time: 10 minutes Chill Time: 30 minutes Total Time: 40 minutes
Approximately 180 kcal per serving Serves: 10-12