Out-of-this-World Corn Dip
3 (11-oz.) cans sweet corn & diced peppers, drained
7-oz. can chopped green chiles
6-oz. can chopped jalapeno peppers, drained and liquid added to taste
1/2 c. green onion, chopped
1 c. mayonnaise
1 c. sour cream
1 tsp. pepper
1/2 tsp. garlic powder
16-oz. pkg. shredded sharp cheddar cheese
scoop-like corn or tortilla chips
In a large bowl, mix all ingredients except chips. Chill two hours to overnight. Serve with your favorite chips for scooping. Makes 6 cups.
Three cans of drained corn - also known as Mexi-corn
Add the chopped green chiles
and the jalapenos.
Don't forget my friends, the green onions.
This is one cup of mayonnaise, one cup of sour cream, pepper, and garlic powder. You can add any other seasonings that you desire. I would also take the liberty of adding cilantro. You can adjust the ingredients to make it as spicy as you would like by adding more jalapeno juice or even some hot sauce.
Finish up with the shredded cheddar cheese.
Stir all ingredients together and refrigerate, preferably overnight. The dip will thicken and the cheese will absorb any excess liquid.
Serve with your favorite scoop chip and enjoy!!
This dip is also known as Robert's Corn Dip here at Gooseberry Patch. We're not sure who this Robert is - Carole Snodgrass shared the recipe with us - but WOW do we love this dip! Thanks for sharing!ReplyDelete
had it at a party this weekend, had to get the recipeReplyDelete
What would you substitute for the mexi corn if your market doesn`t carry that ?ReplyDelete
I would use regular whole kernel canned corn and would add some sautéed bell peppers, finely diced.Delete