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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Mexican Corn Dip Recipe

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This recipe for Mexican Corn Dip is from The Master's School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cans of Mexicorn(drained)
1 (3.5 oz) can of chopped green chiles (drain)
1 (8 oz) container of sour cream
1 (8 oz) jar of Hellman's mayonnaise
1/2 jar of chopped jalapeņos (or to taste)
10 oz shredded Mexican cheese (or more if you like)
Directions:
Directions:
Drain the mexicorn and green chilies. Mix everything together in a bowl. You can add more or less of the jalapeņos and cheese. It just depends on how spicy and cheesy your taste buds are! Let it sit for a few hours or overnight in the fridge for best consistency. It appears liquefy at first, but it will solidify after it sits. Serve with tortilla chips.

Enjoy!
Personal Notes:
Personal Notes:
This recipe is such a crowd pleaser! Everyone just loves it and it's so easy to make. My mother-in-law shared this recipe with me and I make it every time we go to an outdoor event.

 

 

 

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