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Mexican Corn Dip

 Mexican Corn Dip
For tasty make-ahead dip try this recipe. It goes fast at office parties or any gathering. Mildly spicy, it's easy to alter if you want it to have more of a kick. Make sure your corn chips are large enough to scoop up a hearty helping.
8-10 ServingsPrep: 15 min. + chilling

Ingredients

  • 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

Directions

  • 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.
Nutritional Facts: 1 serving (1/4 cup) equals 330 calories, 26 g fat (11 g saturated fat), 54 mg cholesterol, 605 mg sodium, 12 g carbohydrate, 2 g fiber, 10 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.