Mexican Corn Dip

I hope everyone had a great Independence Day!

It was so good to spend time with family and friends this past weekend! Time has been flying by and truth is, I missed you! It has been a while since my last post! Thanks for sticking with me!

So today, I wanted to stop in and share another quick recipe to impress backyard barbecue goers… even if it was thrown together at the last-minute. Not that I’m ever last-minute with anything… no, not menever!

For the surprise guests, for the backyard barbecue on a whim, for your quick summer appetizing pleasure – here you are: 

Mexican Corn Dip

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Ingredients:

  • 1 can Mexican corn, drained
  • 1 can black beans, rinsed and drained
  • 1 can diced green chilis
  • 1/4 c. diced red bell pepper
  • 1 tsp. onion powder (or 1/4 chopped onion)
  • 1/2 c. mayo (choice – I used mayo with olive oil)
  • 1/2 c. sour cream (choice – I used light sour cream)
  • 1 to 1 1/2 cups shredded cheddar cheese
  • Serve with Fritos corn chips and/or tortilla chips

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Directions:

1. Combine corn, chilis, red pepper and beans in a bowl.

IMG_1921 2. Give ’em a toss.

IMG_1926 3. Season with onion powder (if omitting chopped onion).

IMG_1927 4. Add the sour cream and mayo. Stir to combine. IMG_1928 IMG_1931 IMG_1933 5. Add in the cheese and fold into the dip. IMG_1941

Serve with tortilla chips and Fritos scoops. 

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CAUTION: This recipe grows and will make a large batch! I doubled the recipe for a big party and ended up with a huge amount of dip!

Great recipe for a crowd! It gets many compliments!

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Enjoy!

Have a great week ya’ll!

– Rustic Honey

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4 thoughts on “Mexican Corn Dip

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