Mexican Corn Dip

"From Martha Green's Cooking Things on our local public radio."
 
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photo by Nimz_ photo by Nimz_
photo by Nimz_
photo by Bobtail photo by Bobtail
Ready In:
5mins
Ingredients:
10
Serves:
8-10
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ingredients

  • 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
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directions

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

Questions & Replies

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  1. Kim V.
    Where is the link for printing this recipe? I can’t seem to find it.
     
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Reviews

  1. 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!!!
     
  2. dmariaha
    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.
     
  3. Charlotte J
    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
     
  4. dmh99
    I really liked this a lot. I want to try to add some jicama to this the next time I make it.
     
  5. skssandy
    this was excellent! this will become one of my party staples, it was great with tortilla chips and fresh veggies.
     
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