30 oz southwest corn w/ poblano and red peppers (2 cans)

1 cup shredded cheddar cheese or sub with cojia cheese

½ teaspoon taco seasoning more or less to taste

2 tablespoon sour cream

½ cup mayo

½ cup cream cheese see Notes

4 green onions chopped (reserve some for garnish)

14 oz tortilla chips for dipping

Drain excess liquid from southwest corn and add to large mixing bowl.

Add cheddar cheese, taco seasoning, sour cream, mayo, cream cheese and chopped green onions (reserving a few for garnish). Toss until well mixed.

Spoon dip into a serving bowl and place tortilla chips around the bowl, on a large plate or platter for dipping. Top dip with a sprinkle of chopped green onions for garnish. Enjoy!

Notes

Use whipped cream cheese or let cream cheese get to room temperature in order to more easily blend it with other ingredients.

I like using cheddar cheese in the dip, but you can add crumbled cojita cheese on top for more authentic “street corn” style flavor.

*found recipe on https://www.mightymrs.com/