Corn Dip

This is another great recipe from Sweet Pea. She lives in Texas, land of hot and spicy. But this dip has just the right amount of kick, which you can vary according to your tastes. It's a great cold dip for hot summer days. I made some modifications and I will post the recipe I ended up with. Her original recipe is here.

The first step is to get the vegetables chopped! This recipe calls for mexicorn, but I didn't have any so I decided to use regular corn and chopped peppers - it worked great! I used red and orange peppers. Here I've got those chopped along with two jalapenos. I thought two was just right - you can use more or fewer jalapenos depending on your love of spicy food!



Green onions also need to be chopped - since the ones I had were kind of large, I cut them in half lengthwise before cutting them crosswise.



Now combine the mayonnaise and sour cream in a large mixing bowl or glass measuring cup. I like to use my big 8-cup measuring "bowl" since it has a cover and is non-reactive when putting stuff in the fridge.



Add the green onions.



Then add the diced green chiles and the jalapenos.



Add the other peppers and stir well, then add the cheese.



Drain the corn, and add that to the mix.



Finally, add all the seasonings and then stir well to mix.



Refrigerate this for several hours or overnight to allow the flavors to meld. Serve with tortilla chips or your favorite dipping cracker.

Like Dips? Head on over to BooMama's Diptacular 2009!

There are more great recipes at What's Cooking Wednesday and Monday Munchies.

Corn Dip

1 cup sour cream
1 cup mayonnaise
1/2 cup chopped green onions
2 jalapenos, chopped
1 - 4 oz. can chopped green chilies
1/2 cup chopped red/orange peppers
1 cup shredded mexican/taco cheese
1 - 15.25 oz can corn, drained
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1 1/2 tsp. cumin

Mix together and refrigerate several hours or overnight to blend flavors. Serve with tortilla chips or crackers.