Zesty Mexican Corn Nibbles (Print Version)
# Ingredients:
→ Base
01 -
2 cups corn kernels - thawed, fresh, or drained from can
→ Creamy Sauce
02 -
¼ cup mayo
03 -
¼ cup sour cream
04 -
1 tablespoon squeezed lime juice
→ Seasonings
05 -
1 teaspoon chili powder, adjust as needed
06 -
½ teaspoon smoked paprika
07 -
½ teaspoon cumin powder
08 -
¼ teaspoon cayenne pepper, skip if you want milder
09 -
Salt and pepper to your liking
→ Toppings
10 -
½ cup crumbled queso fresco or cotija
11 -
1 tablespoon chopped fresh cilantro
12 -
½ small red onion, chopped tiny (if you want)
13 -
1 chopped fresh jalapeño (totally up to you)
14 -
1 tablespoon hot sauce (for the brave)
# Instructions:
01 -
Cut kernels off the cob for fresh corn. Let frozen corn thaw and drain water. With canned corn, drain it well and give it a good rinse.
02 -
In a medium bowl, stir mayo, sour cream, lime juice and all your spices together until they're smooth and mixed up good.
03 -
Throw your corn into the spicy cream mixture and stir until every kernel gets a nice coating.
04 -
Sprinkle with the crumbled cheese, scatter cilantro, onion bits, and jalapeño chunks if you're using them. Drizzle hot sauce on top if you want extra kick.
# Notes:
01 -
Tastes great hot or cold
02 -
Make it as spicy or mild as you want
03 -
You can make it earlier and chill it for half an hour