Total Time
Prep 5 mins
Cook 0 mins

From Martha Green's Cooking Things on our local public radio.

Ingredients Nutrition

  • 3 (11 ounce) cans Mexican-style corn, drained and rinsed
  • 12 ounces Mexican blend cheese, shredded 3 cups (such as Sargento brand 4-cheese Mexican blend)
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 (4 ounce) can diced green chilies, drained
  • 2 ounces diced jalapenos, drained (half of a 4 oz can, add more if you'd like)
  • 2 -3 green onions, chopped, to taste
  • 1 dash Tabasco sauce
  • salt and pepper, to taste
  • garlic powder, to taste


  1. Mix all ingredients together in a large bowl and serve with tortilla or corn chips.
  2. Can be chilled 24 hours before serving.


Most Helpful

I love this dip! I like to spice it up just a bit by adding a little cumin and a can of drained Rotel tomatoes. The tomatoes add a little color to it too. YUM!!!

penny smiles December 04, 2010

This is the best! I've made this probably 6 times now and everyone raves about it. I've always wanted to add chopped up jicama to this, but haven't tried it yet.

dmariaha November 28, 2008

This was easy enough to make but lacked in color. Pale dip and pale chips left your eyes wanting more color from maybe roma tomatoes that had been seeded. Made for *Zaar Stars* game 2008

Charlotte J February 16, 2008

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