Mexican Corn Dip Recipe

By Nilson

Ingredients

• 2 cups (8 ounces) shredded cheddar cheese
• 1 can (11 ounces) yellow and white whole kernel corn, drained
• 1 can (11 ounces) Mexicorn, drained
• 4 ounces pepper Jack cheese, shredded
• 1/4 cup chopped green onions
• 1 can (4 ounces) chopped green chilies
• 1 jalapeno pepper, seeded and chopped
• 3/4 cup mayonnaise
• 3/4 cup Daisy Brand® Sour Cream
• 1/8 teaspoon sugar
• Additional chopped green onions, optional
• Tortilla or corn chips

Preparation

Step 1

In a large bowl, combine the first seven ingredients. In a small bowl, combine the mayonnaise, sour cream and sugar; stir into corn mixture. Cover and refrigerate overnight. Sprinkle with additional green onions. Serve with chips.
Yield: 8-10 servings.