In fact, my sister KatieBug may or may not have eaten a corn dip sandwich when she ran out of Fritos. I'm just sayin'.
Karly over at Buns in my Oven asked me to post this, because I made her hot corn dip the other night, and I told her while it was very tasty, I still liked my cold one better. She wants to know what's in this one because she can't imagine something better. :) I love when there is a variety of stuff that is SO GOOD.
Usually I am a stickler for following directions, but I have lost my original recipe and I've made this so many times that now I just throw stuff in there. I'll do the best I can with amounts, but it's cold dip. If you have a little more or less of something in there, it's not going to matter.
Okay. You will need: (and now I NEED, and wish I had this stuff in the house so I could
- 1 can Mexicorn, undrained (the canned corn with the green and red peppers in it- I think it's by Green Giant)
- 1 can of regular corn, drained, the same size as the Mexicorn
- green onions, chopped, however much you like. I add a bunch of the tops for color.
- sour cream
- 2 cups finely shredded cheddar cheese (I remember the measurement because you put in the whole bag!)
I want to say it was originally 3/4 cup of both sour cream and mayo, but usually I put in an 8 ounce container of sour cream and then eyeball a big spoonful of mayo. It just depends on how thick and creamy you want it. And I am a big pansy when it comes to jalapenos- I'm pretty sure the recipe called for a whole jar of slices, and I usually put in about three, chopped very small, and maybe a splash of juice from the jar. If you like it real hot, obviously you should put more.