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Southwest Corn Dip


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  • 4 cans Corn (15 Oz.), Drained
  • 1 can Chopped Chilies (4 Oz), Drained
  • 1 can Chopped Jalapenos (4 Oz), Drained
  • 1 can Black Beans (15 Oz. Can), Drained And Rinsed
  • 1 whole Red Bell Pepper, chopped
  • 1 bunch Scallions, Chopped
  • 1 cup Sour Cream
  • 1 bag Finely Grated Mexican Cheese (8 Oz)
  • 1/2 bunches Fresh Cilantro, Coarsely Chopped (or To Taste)


Servings 10


Step 1

Drain corn, chilies and jalapenos. Put in a large bowl with the beans and tilt the bowl on its side while you chop the other veggies. Add the rest of the veggies and drain – there will be liquid accumulated in the bowl. Stir in the sour cream and grated cheese. Add the cilantro last.

Refrigerate before serving if you have time and the self-control to keep from eating it.

You must eat this dip with Fritos Scoops or lime Tostitos. It’s like the law or something.

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