A Mexican-style corn dip that’s addictively good and you can throw together in just 15 min.
15 oz corn
22 oz mexicorn (2 – 11 oz cans drained)
1 cup sour cream
1 cup mayonnaise
2 cups shredded Dan & Debbie’s Jalapeno Cheddar
Tortilla chips for dipping
1. In a 13 quart mixing bowl, mix corn, mexicorn, sour cream, mayonnaise and cheese.
2. If desired garnish with chopped green onion.
For heating dip (if desired):
1. In the oven: Preheat oven to 350 degrees F. Bake dip 10 to 20 minutes, depending on how much of the cheese you would like melted.
2. In the microwave: Heat dip for 1-2 minutes at a time until desired consistency. Do not exceed 7 minutes for best results.
- Posted by Josie Rozum
- On January 28, 2020
- 0 Comments