I came across the recipe for this amazing dip the other day on That Skinny Chick Can Bake. It may sound like an unusual combination of ingredients, but I promise you that you'll fall in love with the flavors and textures.
I did change up a few things with regards to the recipe. I did not add in the jalapenos that were called for and I added in some fresh cilantro. You could cut down on the calories a little by using low-fat sour cream and low-fat mayo, if desired.
My hubby was able to walk next door and pull some green onions from my mother-in-law's garden for this dip and we utilized fresh corn on the cob (frozen can be used and is called for in the original recipe).
The recipe is super easy to whip together and keeps well for a couple of days in the fridge. The flavors get better after the dip is allowed to sit for, at least, a few hours, so it is the perfect make-ahead party fare.
Serves 8 - 12.
2 - 3 cups corn kernels (see note below)
2 cups shredded cheddar cheese
1/2 red bell pepper, diced
1 4-ounce can diced green chilies
2 green onions, sliced
1/4 red onion, chopped finely
1 jalapeno, minced (optional)
1 cup sour cream
1 cup mayonnaise
1 teaspoon ground cumin
Pinch cayenne (or to taste)
Handful fresh cilantro, chopped
Salt & pepper (to taste)
Combine all of the ingredients in a medium bowl. Cover and refrigerate until ready to serve. Serve with tortilla or corn chips.
NOTE REGARDING THE CORN:
If using fresh corn on the cob - blanch corn for about ten minutes in boiling water. Remove corn and rinse under cold water, then cut corn off of cob.
If using frozen corn - allow corn to thaw completely prior to adding to dip.