Recipe: Corn Dip
Corn dip on this fine sunny Saturday. I made this recipe for a potluck a few weeks ago and one of the girls, Lauren, has been patiently waiting for the recipe. Here you go Lauren – this is for you!
This corn dip is creamy and flat out good. Eat by the pool or at a summer picnic in the park. Heck, you could even eat it on movie night.
Ingredients
- 3 cups of corn
- 1/4 cup of diced red pepper
- 10oz jar of picked jalapeños
- 1/2 cup of green onions
- 1 cup of mayo and sour cream
- 3 dashes of pepper
- 1/2 teaspoon of chili powder
- 400g of old cheddar cheese
First, gather all of your ingredients.
Drain the corn well – you don’t want the dip to be soggy. Dice the red pepper and jalapeños, chop the green onions and shred the cheese. Put in a large bowl and combine.
Mix all of the ingredients well and be sure to let it sit in the fridge for at least an hour before eating.
Done.
Time to eat up.
I hope it was worth the wait, Lauren. Try it out and let me know if this recipe makes a splash at your next pool party!
Recipe
Corn Dip
Ingredients
- 3 cups of corn
- 1/2 cup diced red pepper
- 10 oz jar of picked jalapeños
- 1/2 cup of green onions
- 1 cup of mayo and sour cream
- 3 dashes of pepper
- 1/2 teaspoon of chili powder
- 400 g of old cheddar cheese
Instructions
- Gather all of your ingredients and get ready to make this party in a bowl.
- Drain the corn - you don't want a soggy dip.
- Dice the red peppers, chop the green onions and jalapenos and shred the cheese.
- Time to mix everything together. Stir well.
- Let the dip sit in the fridge for at least one hour before you eat it.
- Done. Time to eat up - enjoy the dip with chips or veggies. It's good either way.
