Real Recipes From Real Home Cooks ®

mexican corn dip

(1 rating)
Recipe by
Michelle Ripoll
New Orleans, LA

I'm always asked to make this dip for tailgating parties. This receipt makes a lot and I'm always taking an empty bowl home. Your friends will be impressed!

(1 rating)
yield 15 -20
prep time 15 Min
method Refrigerate/Freeze

Ingredients For mexican corn dip

  • 2 can
    mexicorn (drained)
  • 12 oz
    shredded mild cheddar cheese
  • 1 c
    mayonnaise (hellman's is the best)
  • 1 c
    sour cream
  • 1 can
    green chilis (small can, chopped)
  • 1 can
    whole jalapeno peppers (small can, seeded and chopped)
  • 1 bunch
    green onions, chopped

How To Make mexican corn dip

  • 1
    In a large bowl, combine mayo and sour cream. Next add the rest of ingredients except cheese until well blended. Finally fold in cheese until blended well.
  • 2
    Cover bowl with plastic wrap and refrigerate for approx 2 hours before serving with tortillas chips.