Elizabeth's Pussy Poppin' Corn Dip

Serves 1
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Directions

  1. 1Get a bowl.
  2. 2Open two cans of fire roasted corn, one can of Ro-Tel, and one can of white shoepeg corn using a can opener.
  3. 3Drain all four canned goods.
  4. 4Chop one red bell pepper.
  5. 5Add the chopped red bell pepper to the bowl.
  6. 6Chop one red onion.
  7. 7Add the chopped red onion to the bowl.
  8. 8Chop one jalapeño, removing the seeds if you prefer less spice.
  9. 9Add the chopped jalapeño to the bowl.
  10. 10Chop cilantro until you feel like stopping.
  11. 11Add the drained corn and tomatoes to the bowl.
  12. 12Add the chopped cilantro to the bowl.
  13. 13Roll and abuse one lime to make the juice come out easier.
  14. 14Squeeze the juice from the lime into the bowl.
  15. 15Add two dollops of sour cream to the bowl.
  16. 16Add two dollops of mayonnaise to the bowl.
  17. 17Mix all ingredients thoroughly.
  18. 18Add a little bit more sour cream.
  19. 19Add salt.
  20. 20Add black pepper.
  21. 21Add ground cumin.
  22. 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.