2 cans Mexicorn

Ingredients:

• 2 cans Mexicorn (drained)
• ½ cup diced red onion
• ½ cup chopped green onion or cilantro
• 1–2 cloves garlic, minced
• ½ tsp cumin
• ½ tsp chili powder (optional)
• Salt & pepper to taste
• 1 cup shredded cheddar or Mexican blend cheese
• 2 tbsp mayonnaise or Greek yogurt (your choice)
• 1 tbsp butter or olive oil

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🔥 Instructions:

1. Sauté aromatics:
   In a skillet, heat butter or oil over medium heat. Add red onion and garlic, sauté until soft.
2. Add Mexicorn:
   Stir in both cans of drained Mexicorn. Cook 2–3 minutes to warm through.
3. Season:
   Add cumin, chili powder (if using), salt, and pepper. Mix well.
4. Make it creamy & cheesy:
   Stir in mayo or Greek yogurt. Then sprinkle cheese evenly over the top. Cover for 2–3 minutes until cheese is melted and bubbly.
5. Garnish & serve:
   Top with chopped green onion or cilantro. Serve warm!

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🍴 Serving Ideas:

• As a dip with tortilla chips (or pork rinds for keto)
• Over grilled chicken, steak, or tacos
• As a warm salad or side dish