{mixing up mexican corn dip}


brittany marchese

There is something about Mexican corn that gets me every time I see it on the menu. It might sound a little funky at first putting mayo and some delicious Mexican cheese smothered on top–but just trust me and order it next time you see it. When I saw this delicious recipe pop up on Pinterest the day before the Fourth of July I knew I {or the bean growing inside me} had to have it. 

This takes probably 15 minutes from start to finish to make–but it may only take 10 minutes to devour. You can easily make this your own depending on what you have on hand, really all you need for this to be delicious is–corn, mayo, cheese, and some paprika or chili powder. Trust me when I say when you add the rest of these ingredients it just will be that much better. I like this dip cold, but you could easily make it as a side dish and serve warm with some enchiladas. 

Adapted from Veronica’s Cornucopia

What you’ll need:
2 Tablespoons of Butter
2 10 oz bags of frozen corn
1 Jalapeno, seeded and diced
4 Tablespoons of mayonnaise
3 Tablespoons of Queso Fresco (or any Mexican Cheese your grocery store sells)
1 1/2 tablespoons cilantro 
1 Teaspoon chili powder
1 Clove garlic
Juice of 1 lime

How to make this goodness:
1. Cook the corn according to the package directions.

2. Melt the butter in a large skillet over medium high heat, stirring in the corn and jalapeno until cooked through–about 8 minutes.
3. Stir in the rest of the ingredients, and top with some more cheese. 
4. Place in the fridge until you’re ready to go or serve hot! 

This is definitely one of my go to recipes for picnics or any get together! 
What is one of your go to recipes? 

You know you want to pin this baby!

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  • Yvie
    July 22, 2016 at 10:35 AM

    Will try this for ny niece’s birthday next weekend! Looks delicious!