Ingredients
3 cans (11 oz each) MexiCorn, drained
1 can (7 oz) chopped green chiles
1 can (6 oz) chopped jalapeños, drained (reserve liquid to taste)
½ cup chopped green onions
1 cup mayonnaise
1 cup sour cream
1 teaspoon ground black pepper
½ teaspoon garlic powder
1 (16 oz) package shredded sharp cheddar cheese
2–3 bags Fritos Scoops or sturdy corn chips, for serving
Instructions
-
In a large bowl, combine the MexiCorn, green chiles, jalapeños, green onions, mayonnaise, sour cream, black pepper, garlic powder, and cheddar cheese.
-
Stir until everything is evenly mixed.
-
Cover and refrigerate for at least 2 hours, or overnight for maximum flavor.
-
Serve cold with Fritos Scoops or your favorite dippers.
Notes
- Drain canned ingredients very well to avoid a watery dip.
- Chill thoroughly before serving — this improves both flavor and texture.
- For a smoky twist, add a pinch of smoked paprika or a handful of cooked bacon.
- Keep leftovers refrigerated in an airtight container for up to 4 days.
- Prep Time: 20 min
- Cook Time: 2 hrs