Mexicorn Dip
"There are many versions but of course I am partial to this one. My sister passed this onto me. I wanted to add it to my cookbook so I needed to post."
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
12
ingredients
- 2 (10 ounce) cans mexicorn, drained
- 1 pint sour cream
- 8 ounces cream cheese, softened
- 2 cups cheddar cheese, shredded
- 1 bunch green onion
- 4 ounces jalapenos (diced, 1/2 to whole can)
directions
- Mix above ingredients well.
- Cover and refrigerate until ready to serve.
- Serve with Frito's scoopers (corn chips).
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Reviews
-
I've never had any version of this, so this was a new experience for me. It's a great use for Mexicali corn. I liked the jalapeños but they were a bit mild. I think next time I might like to use fresh, or even pickled, jalapeños instead, for a little more zip. Made for Spring PAC 2014.
RECIPE SUBMITTED BY
Ann 3
United States
I am working on condensing my recipes to the site for easier access than my seven three-ring binders cookbooks I currently reference. Making them public makes organization easier so they can be filed into proper cookbooks. This also makes sharing them with friends and family easier. Enjoy. Work: Physical Therapist and Rehabilitation Director Fun: running, reading, family, cooking especially baking. Passions: running, family, my faith, sewing Pet peeves: rudeness and oblivious people
