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I’d like to know who doesn’t love a good cold dip during the hott hott summer? Anyone? Anyone? I didn’t think so. And this dip is a perfect summer time dip because its cold, spicy and crunchy all in one and I love a dip like that. I made this dip for a family get together and be prepared it makes a lot of dip, but if your having a back yard barbecue (or inside if you live in Texas and are not super fond of sweating your socks off, not that you would be wearing socks in the middle of the Texas heat but you get my drift), (don’t you just love my long drawn out parenthesized sentences that make absolutely no sense to the reader or writer for that fact??) A-hem!!! Sorry about that! So anyways this is a good cold, easy to make and crowd pleasing dip! So wanna see how to make it?
Ingredients: 2 Cans Mexi or Fiesta Corn, Drained, 1 cup sour cream, 1 cup mayonnaise, 2 cups shredded cheddar cheese, 1/2 cup chopped green onions, 1 can chopped green chilies, 1/2 tsp salt, 1/4 tsp pepper, 1/8 tsp garlic powder, 1/2 tsp cumin, 2-3 jalapenos to taste
In a large bowl, add sour cream and mayonnaise
Then 2 cups of shredded cheese
Chop green onions, and add to the bowl
Then add green chilies and finely chopped jalapenos
Add salt and pepper
then garlic powder and cumin
Stir together really well
Then add drained corn
and mix until well incorporated, then refrigerate for a few hours before serving!
While you waiting for it too chill get out your favorite serving set, here is mine its simple Wilton Armetale Flutes and Pearls.
We received a few pieces from our wedding registry and I just love it.
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Aunt Sue Sue
2 Cans Mexi or Fiesta Corn, Drained
1 cup sour cream
1 cup mayonnaise
2 cups shredded cheddar cheese
1/2 cup chopped green onions
1 can chopped green chilies
1/2 tsp salt
1/4 tsp pepper
1/8 tsp garlic powder
1/2 tsp cumin
2-3 jalapenos to taste
Mix together and chill. Serve with Frito’s, tortilla chips or wheat thins.