Mexican Corn Dip is awesome. You can amp up the heat by adding more jalapeno peppers. Or, make it less spicy to meet your family's needs. It also includes cheddar cheese, Southwestern corn and diced green chilies. This amazing 6-ingredient appetizer is terrific for tailgating parties, potlucks or grilling out with friends. We served it for the Super Bowl and everyone loved it!
30oz. canSouthwestern, Fiesta or Mexicorndrained (two 15-ounce cans)
1 to 2jalapeno peppersdiced finely (see notes below)
1cupHellmann's mayonnaise
8oz. cangreen chilieschopped and drained (two 4-ounce cans)
1smallwhite onionchopped
10oz.sharp cheddar cheeseshredded
6oz.Fritos scoops, tortilla chips or Ritz crackersto serve
Instructions
Mix all ingredients except Fritos or tortilla chips together in a large serving bowl.
Refrigerate 24 hours before serving.
Serve with Fritos, Ritz crackers or tortilla chips.
Notes
NOTE: Because I had whopper sized jalapenos, I used about 1/3 to half of one jalapeno.NOTE: Use latex gloves when cutting jalapenos and be sure to deseed them. Avoid touching your eyes and wash hands thoroughly after chopping.