Cool Corn Dip Recipe

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Summer may be (Almost?) over, but that doesn’t mean it’s too late to enjoy this cool, creamy corn dip!

This recipe – from my book, “Sweet Corn Spectacular” – comes together quickly and is a huge hit at any party.

Cool Corn Dip
Makes about 6 cups

3 ears fresh sweet corn, husks removed
1 green bell pepper
1 red bell pepper
1 or more jalapeños
1–2 cloves garlic, pressed or minced
3 green onions, thinly sliced
2 cups shredded Monterey Jack cheese
1/2 teaspoon pepper
1/2 teaspoon salt
1 tablespoon fresh lime juice
2/3 cup mayonnaise
1 cup sour cream
corn chips

Using a sharp knife, carefully cut kernels off the ears of corn; place in a large mixing bowl. Place peppers and garlic in bowl of a food processor and process until finely chopped.

Add chopped peppers, green onions, and cheese to mixing bowl with corn; stir to combine. Add pepper, salt, and lime juice, tossing to coat. Add mayonnaise and sour cream, and stir until well combined.

Cover bowl with plastic wrap, and chill for at least an hour to allow flavors to meld. Serve with corn chips.

Variation: Add ½ cup or more chopped cilantro plus ½ teaspoon cumin for a great Tex-Mex flavor.

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