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Mexican Corn Dip
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2 cups (8 ounces) shredded cheddar cheese
1 can (11 ounces) yellow and white whole kernel corn, drained
1 can (11 ounces) Mexicorn, drained
4 ounces pepper Jack cheese, shredded
1/4 cup chopped green onions
1 can (4 ounces) chopped green chilies
1 jalapeno pepper, seeded and chopped
3/4 cup mayonnaise
3/4 cup sour cream
1/8 teaspoon sugar
Additional chopped green onions, optional
Tortilla or corn chips
In a large bowl, combine the first seven ingredients. In a small bowl, combine the
mayonnaise, sour cream and sugar; stir into corn mixture. Cover and refrigerate
overnight. Sprinkle with additional green onions. Serve with chips.
Yield: 8-10 servings.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |