Prep 15 mins
Cook 0 mins
This is a potluck favorite.
- 1 can mexicorn, well drained
- 1⁄2 cup green onions or 1⁄2 cup jalapeno, chopped
- 1⁄2 cup mayonnaise
- 1⁄2 cup sour cream
- 3⁄4 cup grated cheddar cheese
- Mix all ingredients together.
- Serve or refrigerate overnight.
- Keeps well.
Good stuff! I used Mexican style cheese and added diced black olives. I served this with corn chips, and wouldn't do that again, the corn chips were too overpowering for this dip, tasted better with celery. Thank You Bunkie-
I made this to take to a Mexican theme church party tomorrow, and I think it turned out great! I had pickled jalapeno's instead of fresh ones, after I chopped them, I squeezed out all of the excess juice, and you couldn't tell the difference. I also added salt, black pepper, red pepper and garlic. I didn't measure, I just did it to my taste. It was so good tonight, I can't wait until it refrigerates overnight, and all of the flavors blend. The only thing I will do differently next time is to add green onions along with the jalapeno's. I tried it with Wheat Thins, and Tostito's Scoops, and I liked the Tostito's much better. The Wheat Thins were just too sweet tasting. Thanks a bunch for the recipe.
This was one of the dips I made for our New Year's Eve party. I didn't have jalapenos, so I used some canned chilis. I also had to use salt and pepper. None of the men at the party would try it! The women, however, loved it. All made the same comment- I think this would be better with jalapenos, not the canned chilies. I have to agree. When I make it again, I will use the real chilis, the canned chilis' flavor almost overpowered the corn flavor. Almost. Despite my mistake, this was STILL delicious. A very good dip! Thanks!