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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I threw this together one Cinco De Mayo for a work pot luck not only did everyone love it and ask for the recipe but it won the office dip and salsa contest. Serve with tortilla chips. Ingredients:
1 (14 ounce) can yellow and white corn, drained |
1 (11 ounce) can mexican-style corn, drained |
1 cup sour cream |
1/2 cup mayonnaise |
1 cup chopped green onion |
1 (4 ounce) can diced green chiles, drained |
1 teaspoon adobo seasoning |
1 teaspoon seasoned salt |
1 teaspoon chili powder |
1 tablespoon minced garlic |
1 (8 ounce) package shredded mexican cheese blend |
Directions:
1. Stir the yellow and white corn, Mexican-style corn, sour cream, mayonnaise, green onion, green chiles, adobo seasoning, seasoned salt, chili powder, and minced garlic together in a bowl. Add the Mexican cheese blend, and stir until evenly mixed. Cover with plastic wrap. Refrigerate overnight before serving.
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