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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This is so addicting! I got it from a book called Half Baked Gourmet - Party Food. I will have a party just to make this dip. Even my non-cooking sister asked for the recipe and makes it with her friends all the time. The jalapeno sauce is usually with the Tabasco at the grocery store. Ingredients:
1 (11 ounce) can mexicorn, drained |
1 cup mayonnaise |
1 1/2 cups shredded mexican blend cheese (cheddar and monterey jack) |
1/4 cup chopped green onion |
2 tablespoons finely chopped fresh jalapeno peppers |
1 teaspoon bottled jalapeno sauce |
tortilla chips, for serving |
Directions:
1. In a medium bowl, combine Mexicorn and mayo.
2. Stir to combine.
3. Fold in remaining ingredients (except chips).
4. Stir until well mixed.
5. Cover bowl and refrigerate until chilled. (Can be made ahead - cover and refrigerate up to 2 days.)
6. Serve with chips.
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