Mexican Corn Dip

Name: Mexican Corn Dip
Prep time: 15 min
Total time: 15 min
Yield: 8-10 servings.
Cuisine: North America, Mexican
Ingredients: 2 cups 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 chiles; 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

TOTAL TIME: Prep: 15 min. + chilling YIELD: 8-10 servings.

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.

Ingredients

2 cups 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 chiles
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

1. In a large bowl, combine the first 7 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.

Nutrition Facts

1/4 cup: 330 calories, 26g fat (11g saturated fat), 54mg cholesterol, 605mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 10g protein.

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