Ingredients

• 11 Oz Can Mexican Style Corn
• 1/2 Cup Red Onion – diced
• 2 Jalapenos – seeded, diced
• 1 1/2 Cup Sour Cream
• 1/4 Cup Mayo
• 1 Lime – Zest
• 2 Limes – Juice
• 1/3 Cup Water
• 1 Cup Shredded Monterey Jack – fresh is better than prepackaged
• 1/4 Cup Cotija Cheese – crumbled
• 1/2 Cup Chopped Cilantro
• 1 Tsp Cumin
• 1 Tsp Chili Powder
• 1 Tsp Cayenne
• 1 Tsp Paprika
• 1 Tsp Dried Oregano
• 1/2 Tsp Garlic Powder
• 1/2 Tsp Onion Powder
• 1/2 Tsp Ground Black Pepper
• 1/2 Tsp Salt

Directions

1. Drain the can of corn and sauté in a pan on med-high heat for 3 to 5 minutes with the diced red onion, diced jalapenos, 1/4 Tsp cumin, and a pinch of salt and ground black pepper.
2. Set aside the sautéed corn mixture to cool and place it in the refrigerator to chill (about 1 hour).
3. Combine the chilled corn mixture with the remaining ingredients and mix well (save a little cilantro to top before serving).
4. Chill in the refrigerator before serving (2 hours to overnight), the longer the better.
5. Adjust seasonings to your taste after it sets.
6. Place in your choice of container, top with remaining cilantro, serve with your favorite chips and enjoy!