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Corn Dip

Sidney Carlisle gave us this recipe. It is a combination of corn, cheese and spices that is hard to resist. Those who like things really hot might want to add an extra jalapeño. The dip requires at least four hours refrigeration to blend the flavors, so it may be made well ahead of a party. It will keep about a week in the refrigerator, although it seldom lasts that long. Corn Dip is best served with tortilla chips, and Fritos are also good. The consistency of the dip is too heavy to serve with potato chips.
  • 2 11-ounce cans Mexicorn, drained
  • 1 cup sour cream
  • 1 cup mayonnaise (not Miracle Whip or other salad dressing)
  • 3 green onions, thinly sliced (use white part and some of the green tops)
  • 1 can (4 ounces) chopped green chilies
  • 3 large fresh jalapeño peppers, seeded and minced
  • 3/4 teaspoon seasoned salt or Cajun seasoning, approximately
  • 1/4 teaspoon black pepper
  • 1 package (10 ounces) cheddar cheese, grated
Use a large mixing bowl. Combine the corn, sour cream, mayonnaise, onions, green chilies and peppers, mixing well. Stir in the seasoning, adding more if desired. Stir in the cheese. Cover with plastic wrap and refrigerate 4 hours or overnight. Serve with tortilla chips.

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