Prep 5 mins
Cook 0 mins
This recipe comes from my cousin Dana who often whips up this great dip at family gatherings. She buys the ingredients already packaged in appropriate portions and just dumps it altogether at the party. Organic cheese comes in 6oz bags in my market. The only prep involved is cutting some green onions. This recipe makes a large amount but is still great the next day, not that much is ever left over! We like our food spicy but if your taste buds desire replace the jalapenos with green chilies.
- 3 (11 ounce) cans mexicorn, drained
- 6 ounces monterey jack pepper cheese, pre shredded
- 6 ounces monterey jack cheese, pre shredded
- 16 ounces sour cream
- 5 green onions, chopped
- 1 (8 ounce) can jalapenos, prechopped and drained
- Combine ingredients in a large bowl and mix thoroughly.
- Cover and refrigerate until ready to serve.
- Serve with corn chips (Frito's).
Great corn dip recipe. I only needed a small amount, so I used one can of mexicorn and scaled the rest of the ingredients accordingly. I used a mixture of shredded chedder and jack cheese. I used the jalapenos and although the dip was spicy, the sour cream and cheese helped tame the heat so that it wasn't overpowering. Great with Fritos Scoops.
Yummy. Can't get mexicorn here, so I googled and saw that it was basically corn niblets to which green and red peppers have been added as well as sugar and salt. I improvised these to our taste and proceeded with recipe. This came together in no time and was very tasty/
This GREAT DIP goes together so easily, & I do consider it GREAT even though I substituted green chilies for the jalapenos, AND my guests enjoyed it, too! This will certainly be a wonderful addition to my dip selections from now on! Thanks for sharing! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]