Corn Dip
Tasty and mildly spicy corn dip that goes FAST at parties and can be thrown together in less than 10 MINUTES! This cold corn dip is ready for a fiesta ANY TIME!
Servings: 20 SERVINGS
Calories: 185kcal
Ingredients
- 1 16 oz sour cream
- 1 ½ Cups Mayonnaise
- 2 15.2 oz cans of southwest corn drained well
- 6 green onions chopped Chopped small, green and white portion
- 4 jalapeños peppers FRESH ONLY (not canned) seeds and ribs removed then chopped small
- 2 4 oz cans chopped green chilis
- 2 ½ Cups shredded cheddar cheese
- salt and pepper to taste
Instructions
- Assemble the ingredients. Reserve 2 Tbs of the chopped green onion for garnish.
- In a LARGE bowl, mix all ingredients, stir well.
- Refrigerate for at least 1 hour before serving. Garnish with the reserved chopped green onion. Serve with a hearty cup shaped chip like fritos
Video
Notes
SUBSTITUTIONS:
- Greek Yogurt for Mayo, equal amounts
- Green Bell Pepper for Jalapeno (1 for 4).
- Purple or Yellow onion for green onions (½ for 6).
- Serrano Pepper for the Jalapeno Pepper (1 for 1 will make it 3x more hot. You might want to consider substituting 2 Serrano peppers for the 4 peppers for slightly more heat or 1 serrano pepper for about the same heat.
- Add crumbled crispy bacon or chopped tomato for extra flavor and color.
- Use more jalapeno for more crunch and heat.
- Add a ton of flavor by using the sharpest cheese you can find.
- Make sure to allow this to rest in the refrigerator after mixing for at least an hour but 4 hours is better.
- Spice up by using Pepper Jack cheese.
Nutrition
Calories: 185kcal | Carbohydrates: 3g | Protein: 3g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 295mg | Potassium: 68mg | Fiber: 1g | Sugar: 2g | Vitamin A: 275IU | Vitamin C: 23.4mg | Calcium: 108mg | Iron: 0.3mg