Creamy Corn Dip

This Creamy Corn Dip is so addictive and the perfect appetizer for summer too (or anytime of year)! I love it because it’s so easy to just dump everything in together, stir, refrigerate and you’re done! And no baking required, which makes it great for this time of year when it’s so hot and you don’t want to turn on the oven. A definite crowd pleaser for sure!

Creamy Corn Dip
Source: An Affair from the Heart

Ingredients:
2 (11 oz.) cans Mexicorn, drained
1 cup light mayo
1 cup light sour cream
3 green onions, chopped
1 can diced green chiles, drained
1/4 tsp. ground cayenne pepper
8 oz. shredded cheese (Mexican blend or Cheddar)
1 tbsp. taco sauce (optional)
Tortilla Chips for serving

Directions:
In a medium sized bowl, add the Mexicorn, mayo, sour cream, green onions, green chiles, cayenne, cheese, & taco sauce (if using). Stir to incorporate completely. Place in an airtight container and chill in the refrigerator for at least several hours (8-12), preferably overnight as this gets better the longer the flavors marry. Serve with tortilla chips for dipping.