Image and Recipe adapted from Veronica's Cornucopia
Since I miss tailgating so much, my friend and I decided to host a tailgate themed 4th of July party. I know, I know....I admit I might need a 12-step program for my tailgate obsession. In preparation for the event I was going through my recipes and realized I've never posted a few of them here in the blog. So today's post is for what I consider a tailgate recipe staple, Mexican Corn Dip.
3 (11 ounce) cans Mexican-style corn, drained (you can use frozen corn as well)
1 (4 ounce) can diced green chiles, drained
5 green onions, chopped
1 jalapeno pepper, chopped
1 (8 ounce) container sour cream (I use light sour cream)
3/4 cup mayonnaise
1 tsp garlic powder or garlic salt
10 ounces shredded cheddar cheese
2 tbl fresh chopped cilantro (optional)
1 can of rotel (optional)
Directions: Mix all ingredients and chill. Serve with Frito Scoops or Tortilla chips. For tailgating purposes, I place a bowl of ice under the bowl of corn dip to keep it chilled.