Mexicorn Dip
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
16
ingredients
- 3 ears corn on the cob, cooked
- 2 cups shredded sharp cheddar cheese
- 1⁄2 jar jalapeno, chopped
- 2 tablespoons jarred jalapeno juice
- 2⁄3 cup green onion, chopped
- 3⁄4 cup light mayonnaise
- 8 ounces light sour cream
- 2 teaspoons garlic salt
- 1 teaspoon ground pepper
- 1 teaspoon cumin
directions
- Boil corn on cob or use 2 cans of mexicorn (drained).
- Use a knife to cut kernals off of cob.
- Rinse & drain green onions and chop.
- Chop jalapenos finely.
- In a large bowl, mix mayo, sour cream, jalapeno juice, and spices together. Add corn, jalapenos, green onions, and cheese.
- Mix well and refrigerate overnight.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!