15 ounces fire-roasted whole kernel corn
⅔ cup queso fresco
¼ cup mayonnaise
2 Tablespoons sour cream
2 Tablespoons fire-roasted green chilies
2 Tablespoons fresh cilantro
1 teaspoon Tajin
In a smaller serving bowl, mix the corn, queso fresco or crumbling cheese, mayonnaise, sour cream, fire-roasted green chilis, cilantro, and tajin until well combined.
Cover and refrigerate until serving or serve immediately with tortilla chips. If the dip has been refrigerated, stir well before serving.
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