This fresh creamy dip was very refreshing, after making it the next day I thought it would be great as well with a chopped avocado in too!!
4 med – large size ears corn, cooked, cooled, then cut kernels off
1 red pepper, seeded, diced
1 jalapeño, seeded, ribs removed, diced
2/3 cup green onions, sliced
2 cups mild cheddar, shredded
8 oz. sour cream
¾ cup mayo
2 tsp. adobo sauce (from can chipotle peppers, want more heat add 1 chipotle pepper chopped)
½ tsp. coriander
1 ½ tsp. cumin
1 tsp. lime juice
¼ tsp. kosher salt and ground black pepper
2 tbsp. cilantro, chopped
In a large bowl add corn, red pepper, green onions, jalapeno and cheese, toss to combine.
In a small bowl add mayo, sour cream, lime juice, adobo sauce, cumin, coriander, cilantro, salt and pepper, mix well, then add to corn mixture, fully combine and chill for at least one hour or overnight is best as flavors will enhance the dish.
Serve with Tortilla chips.