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Crack corn sauce is creamy, cheesy and bold flavor! Sweet corn and a mixture of personalized spices take a fun turn, making it the Scoopable Ultimate Snack For summer meeting places.
>Why this sauce quickly disappears
- Rancho’s package is not needed: I decided to omit the ranch package and add my own spices like Chile powder to kick it that really explodes it.
- HEAD FRIEND: If you want a stress preparation, continue and do this the day before. That extrajected extra time lets the flavors merge
- It is combined with anything: Serve it with tortilla chips, salty cookies, vegetables, corn chips or even as a taco coverage. It is the perfect girl dinner.
Crack corn sauce ingredients
- Corn: I used canned corn to the southwest style for this recipe, but you can use Mexican or party style. Whatever you can find and prefer.
- Drain vegetables: Because canned vegetables have extra fluid, be sure to drain them well. Otherwise, you will end with a soaked sauce.
- Protein Boost: If you want a slightly healthier option, replace sour cream with simple Greek yogurt with aggregate protein.
How to make crack corn sauce
It does not need much to make this recipe for addictively good corn sauce, just a bowl, a handful of ingredients and fast minutes. Let’s do it!
- Add ingredients: Add the drained southwest -style corn, the chopped tomatoes with drained fire cubes, the jalapeños cut into cubes, the sharp sharp cheese and the green onions in slices in a large bowl.
- Make the dressing: In a small bowl, mix the mayonnaise, sour cream, salt, garlic powder, onion powder, dry parsley, pepper and Chile powder until they are soft.
- Combine and serve: Mix the dressing mixture with the vegetables and then stir well to combine. Serve immediately or, if you have time, keep it in the refrigerator for a few hours for flavors to mix.
Alyssa’s Pro Service Council
Serve this creamy crack corn sauce cooled With your favorite chips or cookies. It is perfect for hangings next to the pool, sandwiches after school or girls in the patio.
>>Make instructions in advance and storage
- Do in advance: This fall is even better the next day, so forward and do it the night before. It gives flavors time to really come alive.
- In the refrigerator: Save this salsa in the refrigerator in a hermetic container for up to 5 days.
- Do not freeze: I do not recommend freezing this sauce. It is served better fresh or stored in the fridge.
More delicious immersion recipes
If I could eat sauce for each meal, it would probably do it, and honestly, some days I do. This crack corn sauce is the most recent obsession on my sauce list, just at the height of my cucumber sauce, Rotel sauce and my favorite of all time: 5 -minute sauce of millions of dollars.
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Put this now to find it later
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Add the 2 (15 ounces) cans drained by corn in the southwest style, 1 (10 ounces) Fire chopped tomatoes can be drained, 1 (4 ounces) can be drained in jalapeños cubes, 2 cups of crushed cheddar cheeseand ¼ cup of green onions in slices to a large bowl.
In a small bowl, mix the 1 cup of mayonnaise, 1 cup of sour cream, 1 teaspoon of salt, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of dry parsley, ½ teaspoon of pepperand ¼ teaspoon of chili powder Until it is soft.
Mix the dressing mixture with the vegetables and stir well to mix everything. Serve immediately or store in the refrigerator for a few hours to let the flavors mix.
Calories: 490KcalCarbohydrates: 4gramProtein: 10gramFat: 48gramSaturated fat: 15gramPolyunsaturated fat: 17gramMonounsaturated fat: 11gramTrans fat: 0.1gramCholesterol: 76mgSodium: 890mgPotassium: 122mgFiber: 0.4gramSugar: 2gramVitamin A: 753IUVitamin C: 2mgCalcium: 317mgIron: 0.4mg
Nutritional information is automatically calculated, so it should only be used as an approach.
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