Wednesday, June 1, 2011

Mexican Corn Dip

I do not know where I got this recipe.  It is typed on a plain white sheet of paper.  What I do know is I like it and so do others.  It's a quick fix dip.
  • 1 can of white and yellow corn
  • ½ C. mayonnaise
  • ½ C. sour cream
  • ½ C. salsa
  • 1/4 C. chopped pickled jalapeño peppers
  • 3 green onions, chopped fine
  • 2 C. of shredded Mexican cheese
  • 1 t. chili powder
  • 2 T. Ranch seasoning 
  • ½ T. Tony Chachere’s Creole Seasoning
  1. Finely chop the green onions and the jalapeños
  2. Drain the corn
  3. Mix all ingredients
  4. Refrigerate for at least 2 hours before serving
Tips and Tricks:
  • I serve this dip with Fritos Scoops.
  • You can use any corn for this recipe.  I like the white and yellow mix.  DelMonte and Green Giant both have a white and yellow mix.
  • Mexican cheese is not necessary.  Cheddar is fine, but Kraft has a bag of shredded Mexican cheese.

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