This recipe came by way of Susan Brown, with a little note in the margin that said, “This is really Paula Brackett’s recipe!” So, that being said, my whole family wants to thank both of these friends for sharing this recipe with us. My favorite things about this dish: 1) you can assemble it in less than 5 minutes, 2) it tastes so fresh, and 3) it’s so much more substantial than the typical “chip dip.” Mexicorn is a fun blend of corn and peppers and can be found in the same section as plain canned corn in your grocery store.
2 (11-ounce) cans Mexicorn, drained
1 cup sour cream
1 cup mayonnaise
1 bunch green onion tops, sliced
3-4 tablespoons chopped pickled jalapeño peppers
1 pound shredded Cheddar-Jack cheese blend
Garlic salt
Corn chips or tortilla chips, for serving
Mix all the ingredients, except for the garlic salt and chips, in a medium bowl and season with garlic salt to taste. Cover and chill until ready to serve. This will keep in the refrigerator for up to 1 week. Serve with corn chips or tortilla chips on the side.
Makes about 6 cups
