This is a really awesome dip recipe my husband brought home the other day. Even the kids love it.
Ingredients:
3 -11 oz cans Mexican style corn (Mexicorn) drained
1-4oz can diced green chilis (drained)
5 green onions chopped
1-8oz container sour cream
1 jalepeno pepper chopped
3/4 cup mayo
10oz shredded cheddar cheese (I’ve seen a recipe added pepper jack cheese too)
Directions:
In a medium sized mixing bowl, combine all ingredients. Mix well. Cover and refrigerate for at least 2 hours.
It’s really tasty. I’m thinking of trying it out with elbow noodles and making it a pasta salad. I think it would work!
Cerian Hebert 