Total Time
Prep 15 mins
Cook 0 mins

This is so addicting! I got it from a book called Half Baked Gourmet - Party Food. I will have a party just to make this dip. Even my non-cooking sister asked for the recipe and makes it with her friends all the time. The jalapeno sauce is usually with the Tabasco at the grocery store.

Ingredients Nutrition

  • 1 (11 ounce) can mexicorn, drained
  • 1 cup mayonnaise
  • 1 12 cups shredded Mexican blend cheese (Cheddar and Monterey Jack)
  • 14 cup chopped green onion
  • 2 tablespoons finely chopped fresh jalapeno peppers
  • 1 teaspoon bottled jalapeno sauce
  • tortilla chips, for serving


  1. In a medium bowl, combine Mexicorn and mayo.
  2. Stir to combine.
  3. Fold in remaining ingredients (except chips).
  4. Stir until well mixed.
  5. Cover bowl and refrigerate until chilled. (Can be made ahead - cover and refrigerate up to 2 days.)
  6. Serve with chips.
Most Helpful

This was a HUGE hit with my guests! Very easy to prepare also. We loved the mexicorn in it.....very different from typical dips. I cut way back on the jalapeno peppers because some of us do not like things spicy. It still turned out awesome! Thanks for sharing this winner, Mariah.

Merlot May 07, 2008