Creamy Corn Dip

**Ingredients:**

– 3 cups corn kernels (fresh, frozen, or canned)
– 1 cup mayonnaise
– 1 cup sour cream
– 1 cup shredded cheddar cheese
– 1/2 cup finely chopped red onion
– 1/2 cup finely chopped green bell pepper
– 1/2 cup finely chopped red bell pepper
– 2 tablespoons chopped fresh cilantro
– 1 tablespoon lime juice
– 1 teaspoon chili powder
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 1 jalapeño, finely chopped (optional for heat)
– 1/4 cup chopped tomatoes (for garnish)
– Additional cilantro (for garnish)

**Instructions:**

1. **Prepare the Corn:**
– If using fresh corn, cook the corn on the cob in boiling water for about 5-7 minutes, then cut the kernels off the cob.
– If using frozen corn, cook according to package instructions and drain.
– If using canned corn, drain and rinse the corn kernels.

2. **Mix the Base:**
– In a large mixing bowl, combine the mayonnaise, sour cream, shredded cheddar cheese, lime juice, chili powder, garlic powder, salt, and pepper. Mix until well combined.

3. **Add the Veggies:**
– Add the corn kernels, chopped red onion, green bell pepper, red bell pepper, and chopped cilantro to the creamy base. Mix until everything is evenly coated.

4. **Optional Heat:**
– If you like a bit of heat, add the finely chopped jalapeño to the mixture and stir well.

5. **Chill the Dip:**
– Cover the bowl and refrigerate the dip for at least 1 hour to allow the flavors to meld together.

6. **Garnish and Serve:**
– Before serving, garnish the dip with chopped tomatoes and additional cilantro for a fresh touch.
– Serve the creamy corn dip with tortilla chips, crackers, or sliced vegetables.

Enjoy your delicious and creamy corn dip!

Would you like any modifications to this recipe?