Cold Corn Dip
This cheesy corn dip comes together in just five minutes with minimal work. Just stir everything together and serve with tortilla chips.
Servings 16 servings
- 30 ounces corn kernels, drained 2 cans
- 10 ounces diced tomatoes with chiles, drained 1 can
- 6 ounces Roth Prairie Sunset cheese grated
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 small jalapeno seeded and diced (to taste)
- 1/4 cup diced red onion
- 1/4 cup minced cilantro
- 1 teaspoon lime juice
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
Add all of the ingredients to a medium mixing bowl and stir well to combine.
Serve immediately with tortilla chips or crackers.
Store covered in the fridge for up to 3 days.
Calories: 120kcal | Carbohydrates: 10g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 337mg | Potassium: 130mg | Fiber: 1g | Sugar: 2g | Vitamin A: 190IU | Vitamin C: 2.9mg | Calcium: 89mg | Iron: 0.6mg