Sunday, October 23, 2011

Mexican Corn Dip

Mexican Corn Dip
2 Cans Mexican style corn, drained
1 cup each sour cream & mayo
1 small can green chilies
1/4 small red onion
1/2 each yellow, red, and green bell pepper
8 oz shredded Mexican blend cheese
*For extra spiciness you can add 2 small jalapeños*

Mixed everything together, and let it chill for several hours. 

Serve with tortilla or corn chips.


This is an alternative version of the corn salad that Grandma Tate would always make. She would have 2 cans Mexican corn, 1 cup mayo, and then just before serving top with chili cheese Fritos. I wanted to add some fresh peppers & a kick of spicy. I added a few extra ingredients to her salad and created a dip. I hope you enjoy this with your family! 

This recipe is in loving memory of Dorothy Jewel Tate. 
Dana Rae

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