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Corn Dip


By Paige White

2 cans Southwest corn (Mexicorn), drained

1/2 cup mayonnaise

1/2 cup sour cream

2 cups sharp cheddar cheese

2 cups mild cheddar cheese

2-3 tablespoons dicedjalapenos, or to taste (we use the jarred kind from Mt. Olive to make things easy!)

2 tablespoons vinegar

3-4 stalks green onion, chopped

Mix all ingredients in a bowl. Cover and refrigerate before serving. 

Serve with Fritos, Wheat Thins, or your favorite chip or cracker.

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