Jalapeno Popper Corn Salad & Dip

INGREDIENTS:

• 4 cups corn kernels, cooked & Cooled (fresh, frozen, or canned)
• 2 jalapeno peppers chopped
• 1 cup mayo
• 1 cup sour cream
• 2 oz cream cheese
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup cooked chopped bacon
• 1 tsp paprika
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp cumin
• salt and pepper to taste

DIRECTIONS:

1. Cook and cool the corn kernels if using fresh or frozen and add to a large mixing bowl.
2. Chop jalapenos. Keep in the seeds if you like it spicy. Add to the bowl.
3. Cook and crumble bacon in the bowl.
4. Shred cheese and add to the bowl.
5. Mix in mayo, sour cream, and room-temperature cream cheese.
6. Sprinkle in the seasoning and give the salad a good mix.
7. Chill up to 2 hours before serving.

NOTES:

• Make salad in advance and refrigerate a few days before serving.
• substitute any of the cheeses with any of your liking. Pepper jack is great to spice it up more.
• Serve as a side dish, a dip with Fritos corn chips or mix in cooked macaroni for a vibrant macaroni salad.