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–+ servings

Mexican Corn Dip

Teresa Ambra
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!
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Prep Time 5 minutes
Total Time 1 day 5 minutes
Course Appetizer
Cuisine American
Servings 24
Calories 131 kcal

Ingredients
  

  • 2 15-oz. cans Southwestern, Fiesta or Mexicorn drained
  • 1 to 2 jalapeno peppers diced finely (see notes below)
  • 1 cup Hellmann's mayonnaise
  • 2 4-oz. cans chopped green chilies drained
  • 1 small white onion chopped
  • 10 oz. sharp cheddar cheese shredded
  • Fritos scoops, tortilla chips or Ritz crackers to serve

Instructions
 

  • Mix all ingredients together.
  • 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.
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 131kcalCarbohydrates: 5gProtein: 4gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 17mgSodium: 265mgPotassium: 44mgFiber: 1gSugar: 2gVitamin A: 150IUVitamin C: 9.1mgCalcium: 80mgIron: 0.2mg
Keyword appetizer, cheese, corn, gluten free, green chilies, jalapeno peppers
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