About six years ago, I got this recipe from a friend, Lindsey Donaldson, while we were in a small group together. Since then, this easy Mexican corn dip has become a staple in our dip lineup. I have made this for game days, work parties, super bowl parties, the beach, you name it…and I always get asked about the recipe. This dip is a nice cold addition to your hot game day food, and it is easy! I must warn you: it is quite addicting. One bite and you won’t be able to put it down!
4 cans of mexicorn (drained)
4 cups shredded cheddar cheese
1 cup mayo
1 cup sour cream
10 green onions (chopped)
3 to 6 jalapeños (chopped)
If you want to make it easier, buy the onions and jalapeños already chopped in the produce section (or buy canned jalapeños). You can also use light mayo and sour cream for a healthier version.
Chop jalapeños and green onions.
Put the chopped jalapeños and green onions in a bowl with the drained mexicorn, shredded cheese, mayo, and sour cream.
Mix together until well blended and incorporated.
You will want to grab a chip right then and dig in when you smell the flavors come together. It is ready to eat, but I do prefer to refrigerate it for a couple of hours for an even better taste.
Grab some tostito’s scoops and enjoy!