It is pretty easy and tends to make a lot. We like the heat, so we tend to add more jalapenos. Oh! We have added leftover chicken to it with great results. Hope you enjoy it as much as we do!
What You'll Need:
A small bag of frozen corn
1 large onion, chopped
1 jalapeno, finely chopped
2 garlic cloves, minced
2 Tablespoons butter
1 cup mayo
1/2 cup sour cream
1 teaspoon chili powder
2 cups shredded Monterey Jack cheese
What to do:
In a large skillet, saute the onion, jalapeno, and garlic in butter for 2-3 minutes. Add corn, saute 1-2 minutes longer until vegetables are tender. Remove from the heat.
In a large bowl, combine the mayo, sour cream, and chili powder. Stir in cheese and corn mixture. Transfer to a lightly greased 2 quart baking dish.
Bake, uncovered, at 400 degrees for 25-30 minutes or until brown and bubbly.
Enjoy!
2 comments:
Thanks for that yummy corndip recipe. So did you decorate before Thanksgiving? Loved your Christmas train analogy. I so agree. I guess this wedding will spur us to at least put up some outside lights this week. But BRRRR--it got cold and windy and rain forcast for tomorrow. So glad we got most of that outdoor work done. Our pasture and pond sure do look good now.
MMMM...sounds good. I didn't get to try any, but will put the recipe in my file box for future reference.
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