Corn dip

Recipe from Nona Parris of South Carolina

Ingredients:

3 (11 oz) cans of mexicorn, drained
1/2 cup of chopped green onions
1 (7 oz.) can of chopped green chilies
1 cup of mayonnaise
1 cup of sour cream
1 lb of grated cheddar cheese
1 tsp Pepper
6 oz chopped jalapeno peppers
1/2 tsp garlic powder

Directions:

Mix all ingredients together. Chill 2-3 hrs. Serve with frito scoops.

Great for tailgate parties, just make and chill the night before.

Appetizers Salads Seafood Poultry Meat Pasta Side dishes

Breads Vegetarian Dessert Breakfast Holiday Sandwiches Soup Submit one!

*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.

Titan Broadcasting
888 3rd Street, NW, Suite A
Atlanta, GA 30318

Main Phone: 712-277-3554
Main Fax: 712-255-5250
Email: info@titanbroadcast.com

Corn dip - Siouxland News - KMEG 14 and FOX 44

Corn dip

News

Weather

Sports

Sunrise

Sales

Community

About Us