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Mexican Corn Dip

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Ingredients

Adjust Servings:
3 11 ounce cans mexican-style corn, drained and rinsed
12 ounces mexican blend cheese, shredded 3 cups such as sargento brand 4-cheese mexican blend
1 cup sour cream
1 cup mayonnaise
1 4 ounce can diced green chilies, drained
2 ounces diced jalapenos, drained half of a 4 oz can, add more if you'd like
2 - 3 green onions, chopped, to taste
1 dash tabasco sauce
salt and pepper, to taste
garlic powder, to taste

Nutritional information

428.8
Calories
263 g
Calories From Fat
29.3 g
Total Fat
13.4 g
Saturated Fat
64.9 mg
Cholesterol
1279.3 mg
Sodium
32.9 g
Carbs
0.5 g
Dietary Fiber
4.7 g
Sugars
13.3 g
Protein
170 g
Serving Size

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Mexican Corn Dip

Features:
    Cuisine:

    Where is the link for printing this recipe? I cant seem to find it.

    • 25 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Mexican Corn Dip, From Martha Green’s Cooking Things on our local public radio., Where is the link for printing this recipe? I cant seem to find it., I love this dip! I like to spice it up just a bit by adding a little cumin and a can of drained Rotel tomatoes. The tomatoes add a little color to it too. YUM!!!


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    Steps

    1
    Done

    Mix All Ingredients Together in a Large Bowl and Serve With Tortilla or Corn Chips.

    2
    Done

    Can Be Chilled 24 Hours Before Serving.

    Avatar Of John Gonzalez

    John Gonzalez

    Mexican cuisine expert infusing his dishes with authentic and bold flavors.

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