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Corn Dip Recipe

Submitted by Pamela in Green Bay, WI


- 2 cans Mexicorn
- 1 cup shredded cheese (whichever you prefer)
- 1 cup mayo
- 1 cup sour cream
- 2-4 jalapenos (use more to make more spicy)
- Shake of garlic salt


- Drain water out of the cans of Mexicorn and then put Mexicorn in a bowl. Add cheese, mayo, sour cream.
- Chop jalapenos well and add them to the bowl.
- Add seasoning to taste and stir it all up.
- Chill in the refrigerator for a few hours. Eat with tortilla chips.

Categories: Dips, Sauces, & Spreads