"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Mexican Corn Dip Recipe

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This recipe for Mexican Corn Dip, by , is from The Clark, Flannery, Rhoads/Warner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristi Flannery
Added: Sunday, June 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 cans Mexican corn
1 small can green chilies
1 bunch chopped green onions
2 jalapeņos, chopped and seeded
2 cups grated cheddar cheese
3/4 c. sour cream
3/4 c. mayo
1 tsp. chili powder
1/2 tsp. cayenne powder
Garlic and cumin to taste

Directions:
Directions:
Mix corn, chilies, onions & jalapeņos together. Add sour cream, mayo and spices. Finish with cheese. Chill at least 1 hour.



Personal Notes:
Personal Notes:
Make sure the jalapeņos are seeded! The seeds are what makes it very hot. Add the spices in increments of 1/2 tsps. to make sure you don't over season.

 

 

 

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