Corn Dip
Submitted by Patricia Martin
Ingredients
- 8 oz. sour cream
- 8 oz. mayonnaise
- 1 can Mexican corn drained
- 1 bundle green onions tops only, cut into small pieces
- 1 jalapeño pepper about 6 slices, finely chopped (fresh or canned)
- 1 cup shredded mild cheddar cheese
Instructions
- In a medium or large bowl, stir together sour cream and mayonnaise. Add rest of ingredients and stir until well blended. Refrigerate 2-3 hours, preferably overnight, before serving with tortilla chips. Make about 3 cups. Note: I use Green Giant Crisp Mexicorn (whole kernel corn with red and green bell peppers). If unavailable, use any whole kernel crisp corn that does not have extra seasonings.
Notes
“This is an easy, delicious dip that is requested at every family gathering. Some claim it is addicting and can’t stop eating it.” ~ Patricia Martin