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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 16 |
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This corn dip is a BIG hit at parties! Always the first to be devoured! I received from a co-worker named Amanda! Thanks Amanda! 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:
1. Boil corn on cob or use 2 cans of mexicorn (drained).
2. Use a knife to cut kernals off of cob.
3. Rinse & drain green onions and chop.
4. Chop jalapenos finely.
5. In a large bowl, mix mayo, sour cream, jalapeno juice, and spices together. Add corn, jalapenos, green onions, and cheese.
6. Mix well and refrigerate overnight.
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