Jalapeño peppers were not a common menu item growing up in our household. In fact, it’s only been in recent years that I even encountered recipes with jalapeños or jalapeño juice. When my co-worker was telling me about a corn dip she made, I was intrigued. I came across this version and it was an absolute hit. It will definitely be a recipe I’ll be making again. I might even embrace the jalapeño peppers and add a bit more kick!
- 3 (11-ounce) cans Mexican-style corn, drained
- 1 (4-ounce) can chopped green chilies, drained
- 3/4 to 1 cup chopped jalapeños (from a jar or can, drained–save 1 to 2 Tablespoons of jalapeño juice to mix into dip later)
- 2/3 cup chopped green onions (about 3-4 green onions)
- 1 cup (8-ounces) light or regular sour cream
- 3/4 cup light or regular mayonnaise
- 2 cups (8 ounces) shredded sharp cheddar cheese
- 1 to 2 Tablespoons jalapeño juice (saved from drained jalapeños)
- 1 to 2 teaspoons garlic powder
- 1 teaspoon cumin
- 1/4 teaspoon black pepper
In large bowl, combine Mexican-style corn, green chilies, jalapeños, green onions, sour cream, mayonnaise, and cheddar cheese.
In small bowl, blend jalapeño juice, garlic powder, cumin, and pepper; blend this seasoning mixture into the corn mixture in large bowl, blending well. Cover and refrigerate until ready to serve.