Corn Dip
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A mexican take on corn dip, written step by step so it's easy to follow built around good cheese and pantry staples.
Ingredients
- 1 (14 oz.) can white Shoepeg corn
- 1/2 lb. grated Cheddar cheese
- 1 c. mayonnaise
- 1/2 c. sour cream
- 1 small onion, chopped
- 1 to 3 jalapeno peppers (to taste)
Method
Mix all ingredients together.
Refrigerate.
Flavor is best after several hours refrigeration.
If doubling recipe, use only 1 1/2 cups mayonnaise.
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