CHEESY MEXICAN CORN DIP

Cheesy Mexican Corn Dip image

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 11

2 ears corn (about 2 cups corn kernels)
1 1/2 cups grated sharp cheddar cheese
1/2 cup sour cream
1/3 cup mayonnaise
1/2 cup finely chopped red onion
1/4 cup finely chopped hot or mild pickled jalapeno pepper slices
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
Few dashes green Tabasco sauce (to taste)

Steps:

With a serrated knife, cut the stem end off of the corn. Place corn in husks directly in the microwave and cook on high for about five minutes. Allow to cool for about five minutes, then remove the husks and silky strands. Cut kernels from the cob and add to a medium bowl.
Add the cheddar cheese, sour cream, mayonnaise, red onion, pickled jalapenos, and cumin. Mix well.
Add salt, pepper, and green Tabasco sauce to taste.
Refrigerate for at least an hour to allow the flavors to meld.
Serve cold or warm with tortilla chips or jicama, carrot, and celery sticks. To serve warm, bake at 350 degrees in an 5" x 8" pan for 20 minutes until hot and bubbly and serve immediately.