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Nutrition Facts
Serving Size 1 (244g) Recipe makes 8 servings
Calories 428
Calories from Fat 263		(61%)
Amount Per Serving		%DV
	Total Fat 29.3g	45%
	Saturated Fat 13.4g	66%
	Monounsaturated Fat 8.2g
	Polyunsaturated Fat 6.2g
	Trans Fat 0.0g
Cholesterol 64mg		21%
Sodium 1279mg		53%
Potassium 312mg		8%
Total Carbohydrate 32.9g		10%
	Dietary Fiber 0.5g	1%
	Sugars 4.7g
Protein 13.3g		26%
detailed view... how is this calculated?

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Mexican Corn Dip

Recipe #207252 | 5 min | 5 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Engrossed
Jan 23, 2007

From Martha Green's Cooking Things on our local public radio.

SERVES 8 -10 (change servings and units)

Ingredients

3 (11 ounce) cans Mexican-style corn, drained and rinsed
12 ounces Mexican blend cheese, shredded 3 cups (such as Sargento brand 4-cheese Mexican blend)
1 cup sour cream
1 cup mayonnaise
1 (4 ounce) can diced green chilies, drained
2 ounces diced jalapenos, drained (half of a 4 oz can, add more if you'd like)
2-3 green onions, chopped, to taste
1 dash Tabasco sauce
salt and pepper, to taste
garlic powder, to taste

Directions

1
Mix all ingredients together in a large bowl and serve with tortilla or corn chips.
2
Can be chilled 24 hours before serving.

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Featured Reviews for This Recipe

From: dmariaha

On Nov 28, 2008

This is the best! I've made this probably 6 times now and everyone raves about it. I've always wanted to add chopped up jicama to this, but haven't tried it yet.

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From: Charlotte J

On Feb 16, 2008

This was easy enough to make but lacked in color. Pale dip and pale chips left your eyes wanting more color from maybe roma tomatoes that had been seeded. Made for Zaar Stars game 2008

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From: Chef #717652

On Jan 6, 2008

I really liked this a lot. I want to try to add some jicama to this the next time I make it.

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From: TifferCooks

On Aug 14, 2007

I made this with frozen fire-roasted corn and added an extra can of green chilis, and it turned out wonderful. Some people wished there was more spice to it, but I was nervous, and so had scraped the entire membrane out of the jalapeno first, which I will not do next time. Overall, this is a great recipe.

1 person found this review helpful

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