WEEKDAYS 1e|12c|p

Clinton Kelly's Mexican Corn Dip

Clinton Kelly
Servings: 4
1 to 30 min

Perfect party food!

  • Ingredients
  • step-by-step directions
Clinton Kelly's Mexican Corn Dip
  • 2 cups Grilled Corn Off the Cob (divided)
  • 1 bunch Grilled Scallions (chopped)
  • 1/2 cup Mayo
  • 1/2 cup Sour Cream
  • 1/4 cup Cotija Cheese
  • 2 teaspoons Ancho Chili Powder
  • 1 tablespoon Lime Juice
  • Several dashes Hot Sauce
  • Salt and Pepper
  • Blend 1 cup corn on the cob, and all other ingredients, except scallions, in food processor. Fold in remaining cup of corn and chopped scallions.
  • Garnish with more crumbled cotija cheese and squeeze of lime. Serve with blue and white tortilla chips.


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