Elizabeth's Pussy Poppin' Corn Dip
Serves 1
Directions
- 1Get a bowl.
- 2Open two cans of fire roasted corn, one can of Ro-Tel, and one can of white shoepeg corn using a can opener.
- 3Drain all four canned goods.
- 4Chop one red bell pepper.
- 5Add the chopped red bell pepper to the bowl.
- 6Chop one red onion.
- 7Add the chopped red onion to the bowl.
- 8Chop one jalapeño, removing the seeds if you prefer less spice.
- 9Add the chopped jalapeño to the bowl.
- 10Chop cilantro until you feel like stopping.
- 11Add the drained corn and tomatoes to the bowl.
- 12Add the chopped cilantro to the bowl.
- 13Roll and abuse one lime to make the juice come out easier.
- 14Squeeze the juice from the lime into the bowl.
- 15Add two dollops of sour cream to the bowl.
- 16Add two dollops of mayonnaise to the bowl.
- 17Mix all ingredients thoroughly.
- 18Add a little bit more sour cream.
- 19Add salt.
- 20Add black pepper.
- 21Add ground cumin.
- 22Mix again until well combined.
Ingredients
- 2 cans fire roasted corn
- 1 can Ro-Tel diced tomatoes and green chilies
- 1 can white shoepeg corn
- 1 red bell pepper
- 1 red onion
- 1 jalapeño
- 1 bunch cilantro
- 1 lime
- 2 dollops sour cream
- 2 dollops mayonnaise
- 1 pinch salt
- 1 pinch black pepper
- 1 pinch ground cumin
Equipment
bowlcan openercolanderknifecutting boardcitrus juicer
Tips
- Drain all canned goods thoroughly to prevent the dip from becoming too wet.
- For a spicy dip, leave the seeds and ribs in the jalapeño. For a milder dip, remove them.
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