Donna’s Mexican Corn Dip


One Huge Bowl of Mexican Corn Dip:
(this recipe can be cut in half and you’ll get PLENTY!)
3 Cans of Mexi corn Drained well
12 ounces Mexican blend cheese, shredded 3 cups (I always put more)
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

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


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