Mexican Corn Dip

READY IN: 5mins
~Nimz~
Recipe by Engrossed

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

Top Review by penny smiles

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!!!

Ingredients Nutrition

  • 3 (935.53 g) can Mexican-style corn, drained and rinsed
  • 340.19 g Mexican blend cheese, shredded 3 cups (such as Sargento brand 4-cheese Mexican blend)
  • 236.59 ml sour cream
  • 236.59 ml mayonnaise
  • 113.39 g can diced green chilies, drained
  • 56.69 g diced jalapenos, drained (half of a 4 oz can, add more if you'd like)
  • 2-3 green onions, chopped, to taste
  • 0.25 ml Tabasco sauce
  • salt and pepper, to taste
  • garlic powder, to taste

Directions

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

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