Mexican Corn Dip

9 ingredients
4 steps

Ingredients

  • 2 cans Mexicorn, drained
  • 4 oz. chopped green chilies, drained
  • 2 jalapenos, seeded, drained and chopped
  • 5 chopped green onions
  • 1 Tbsp. sugar
  • 1 c. mayonnaise
  • 1 c. sour cream
  • 2 c. grated sharp Cheddar cheese
  • tortilla or corn chips

Directions

  1. 1
    Combine all ingredients except chips; mix well.
  2. 2
    Refrigerate overnight.
  3. 3
    Serve with tortilla and corn chips.
  4. 4
    This keeps well in refrigerator for up to 5 days.

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