Creamy Mexican Corn Dip (Print Version)
# Ingredients:
01 -
1 cup of sour cream.
02 -
A pack (16 oz) of sharp cheddar cheese, shredded.
03 -
Three 11-ounce cans of MexiCorn (a mix of sweet corn with diced red and green peppers), drained.
04 -
Half a cup of green onions, finely chopped.
05 -
1/2 teaspoon of garlic powder.
06 -
1 teaspoon black pepper.
07 -
1 (7-ounce) can green chiles, diced.
08 -
Two to three packages of Fritos Scoops for dipping.
09 -
6 ounces of jalapeño peppers, chopped and drained, save the liquid.
10 -
1 cup mayonnaise.
# Instructions:
01 -
Throw everything except the Fritos into a big mixing bowl and stir well.
02 -
Pop it in the fridge for a couple of hours—or even overnight. Pair it later with your Fritos Scoops for dipping perfection.
# Notes:
01 -
Use some of the jalapeño juice for extra heat, depending on how spicy you want it.