Spicy Mexican Corn Dip
December 1st, 2011 by katie
It’s party season! Although between birthdays, showers, potlucks, football, barbecues, when is it not party season? Dips are my favorite party food. They are a chance to indulge without the guilt of eating the whole thing yourself (so guilty). I will warn you, make this dip the night before and put it in the fridge to chill overnight. It tastes even better the next day and once you start tasting it you won’t want to stop! So break it out for a crowd and be prepared to share the recipe.
Spicy Mexican Corn Dip
makes 5-6 cups, prep 10 mins, chill overnight if possible- 2 cans corn with peppers (Mexican corn), drained
- 2 cans chopped green chiles, drained
- 8 oz sharp cheddar, shredded
- 8 oz mayonaise
- 8 oz sour cream
- 6 green onions, chopped
- 3/4 cup pickled jalapenos, diced
- Combine ingredients and chill overnight. Serve with chips.
Posted in Easy, Fast, Snacks/Appetizers
December 1st, 2011 at 3:56 pm
That sounds really good! I’m stocking up on holiday-party recipes and think this just might have to go to the top of the dip list!
December 1st, 2011 at 7:08 pm
I just posted about your stuffed pepper soup on my blog. I also have a mexican corn dip on there…mine has diced olives in it, though. We don’t even love olives, but they are delicious in the dip.
December 2nd, 2011 at 10:44 am
Ah, the stuffed pepper soup. Yes! That will be for dinner tonight. It’s excellent.
December 2nd, 2011 at 5:40 pm
Bookmarked! Sounds great and nice photo.
December 5th, 2011 at 8:45 pm
I love mexican corn chips and this recipe is simple and mouth watering.
July 21st, 2012 at 11:54 pm
The secret to the Mexican Corn Dip is to refrigerate it overnight to allow the flavors to marry. If you don’t want it too spicy, leave out the jalapenos and mix in your hot sauce of choice to taste just before serving.