Jalapeño Corn Dip

Very addicting recipe. You’ve been warned.


1 pint (16 oz.) sour cream

1 cup mayonnaise

2 cans (11 oz.) Mexicorn, drained

3 oz. pickled japapeños (nacho), diced (approx. 1/2 cup, don’t pack down)

1 Tbsp lemon juice

2 tsp creole seasoning (Tony Chachere’s)

1 bunch chopped green onions

4 cups shredded mild cheddar


Combine all ingredients into large bowl and chill overnight. Serve with Townhouse crackers or Fritos. Single recipe fills four (4) 16oz or eight (8) oz containers.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s