Tuesday, July 14, 2015
Mexican Street Corn Dip
All the flavors of Mexican Street Corn, without having to worry about eating it off the cob in front of people and getting corn kernels stuck in your teeth!
8 oz. 1/3 less fat cream cheese, softened
1/4 c. sour cream, light
3 Tbs. Miracle Whip, light
1 tsp. cumin
1/2 tsp. chili powder
A pinch of salt and pepper
2 cans of corn kernels, drained
3 Tbs. jalapeno juice, from canned jalapenos
2 Tbs. fresh Cilantro
2 Tbs. green onions, sliced
1/3 c. Queso Fresco cheese, crumbled
In a medium skillet, heat the corn with the jalapeno juice on medium heat for 3-4 minutes. Meanwhile, in a medium size bowl, combine the cream cheese, sour cream and Miracle Whip together until you reach a smooth consistency. Add in the seasonings. Pour the corn and jalapeno juice into the mixture, along with the cilantro, green onions and Queso Fresco and stir until everything is mixed well. This goes great with crackers and tortilla chips!