Mexicorn Dip

Recipe by Mariah
READY IN: 15mins
YIELD: 2 1/2 cups
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (11 ounce) can mexicorn, drained
  • 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
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DIRECTIONS

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