December 15, 2014

Hot Jalapeno Corn Dip

2 14oz cans sweet corn, drained
2 jalapeño peppers, seeded and minced (Or equivalent of canned or jar version. More or less to your personal taste)
2 green onions, chopped
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup shredded Monterrey jack cheese
1/2 cup cheddar cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon chili powder
dash of hot sauce
salt and pepper to taste

Preheat oven to 375˚. In medium bowl, mix together mayo, sour cream, spices, and hot sauce. Fold in corn, jalapeño peppers, onions, and 3/4 cups of blended cheese. Place in greased 2 qt. baking dish, and top with remaining 1/4 cup cheese. Bake in preheated oven for approximately 20 min. or until cheese is golden brown and bubbly. Serve with tortilla chips.
You can substitute fresh or frozen corn for the canned corn. I simply used what I had on hand.
You can also substitute 1 cup of Mexican blend cheese for the Monterrey jack and cheddar.

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