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2 eleven oz. cans of shoepeg corn (a whiter, slimmer corn kernel than your normal yellow corn.....Kroger stocks it!)
2 T. canned, chopped green chilies with juice (I use chopped jalapenos)
1 small onion, chopped fine
2 cups sharp cheddar cheese, grated
1 1/2 cups mayonnaise (can use light, but not fat free)
1 8oz. carton of sour cream (can use light, but not fat free)
1/4 t. black pepper
1/2 t. chili powder ( use more if desired)
2 dashes of cayenne pepper (more, if you like things spicy)
Drain corn and place in a mixing bowl. Add chilies, onion, and cheese. Stir to combine. In a separate bowl, mix the mayo, sour cream, and seasonings. Combine with the corn mixture, making sure all is blended well. Place in a covered plastic storage bowl and refrigerate overnight to let the flavors blend. Serve with Frito's "Scoops" for a great flavor blast!
Note: this makes a lot of dip, so if you are having a smaller gathering, you can half it with no problems. |
