2cupsshredded cheddar cheeseor Mexican blend cheese (fine shred, not thick)
Cotija cheeseoptional garnish
Chopped cilantrooptional garnish
Chili powderoptional garnish
Reserve 1 tablespoon of the chopped green onions for garnish. In a large bowl, toss together drained MexiCorn, drained green chiles, diced jalapeño, and remaining green onions.
Add the mayonnaise and sour cream and stir until well combined.
Sprinkle with pepper, salt, and garlic powder and stir well to evenly distribute seasonings. Stir in the shredded cheese.
Garnish with reserved green onion. Add Cotija cheese, cilantro, and a sprinkling of chili powder if you want to add more Mexican flair.
Serve with tortilla chips.
This recipe is very portable. Simply store in a covered container in the refrigerator before traveling.
Tortilla chips are the perfect dipper, but you can offer other options like celery as well.
Because this corn dip contains mayonnaise, it is better to keep it cold. Sitting on the picnic table while you eat your lunch is fine. However, it's best to keep it in the cooler while you enjoy yard games and chatting.