mexican corn dip

Name: Mexican Corn Dip
Prep time: 15 min
Yield: 15
Cuisine: Mexican
Ingredients: 2 can(s) mexicorn (drained); 12 ounce(s) shredded mild cheddar cheese; 1 cup(s) mayonnaise (hellman's is the best); 1 cup(s) sour cream; 1 can(s) green chilis (small can, chopped); 1 can(s) whole jalapeno peppers (small can, seeded and chopped); 1 bunch(es) green onions, chopped

(1 RATING)

67 Pinches

Michelle Ripoll

New Orleans, LA

Updated on Jan 18, 2012

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!

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prep time 15 Min

cook time

method Refrigerate/Freeze

yield 15-20 serving(s)

Ingredients

2 cans mexicorn (drained)
12 ounces shredded mild cheddar cheese
1 cup mayonnaise (hellman's is the best)
1 cup 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

Step 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.

Step 2

Cover bowl with plastic wrap and refrigerate for approx 2 hours before serving with tortillas chips.
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