This past weekend we headed back to the upstate for the Clemson vs FSU game. Since we were joining John and Lindsey’s tailgate, I wanted to add something to the spread that was easy to travel with, so I googled cold dips and found a winner…
Cold Mexican Corn Dip
Ingredients:
2 15oz cans whole kernel corn, drained- 2 cups shredded cheddar cheese
- 1 can Rotel (or diced green chilies)
- 2/3 cup green onion, chopped
- 3/4 tsp cumin
- 1/2 tsp black pepper
- 3/4 cup mayonnaise
- 8oz sour cream
- Chili seasoning / powder
- Other seasonings: cajun seasoning, jalapeño, or cayenne pepper
In medium bowl, combine sour cream, mayonnaise and cumin. Stir well. Stir in corn, cheese, chilies, black pepper and onions. Add additional seasoning, to your liking. Cover and chill for 2 hours or more. Serve with Fritos or tortilla chips!
Edits: I had Hunter help me with the final seasoning. We probably ended up adding ~2 tsp chili seasoning and ~1 tsp cajun seasoning. I can’t eat really spicy things, so didn’t add jalapeños, but Hunter would probably like them. Next time I’ll definitely be adding some bacon too (surprised?. Everything’s better with bacon…)
Verdict: The dip was delicious! Chilling the dip overnight really let the seasoning come through. It got a thumbs up at the tailgate and I’ll be making it again!
Update: I made this again for a tailgate during the 2015 season — it’s seriously perfect to prepare ahead of time, put in the cooler, and bring out at the tailgate. This time I added jalapeño and loved the little kick.