Welcome back to the All Things Southern kitchen. Grab yourselves a bar stool. I’ve got a great recipe to share with y’all. We’re not exactly cooking today. This is one of my favorite dips and it’s more like chopping and stirring. I’ve taken to calling this one “Mike’s Can Do Corn Dip” after the sweet man who helps me cook on my radio show cause it’s so easy, even Mike can do it! Yeah, he knows I’m just funnin’. Come on, folks—-let’s get to it!
- ½ cup mayonnaise
- 1 (16 oz.) carton of sour cream
- 8 ounces shredded cheddar cheese
- 2 (11 oz) cans of Mexican corn (drained)
- 1 (4 oz) can chopped green chilies (drained)
- 4 green onions finely chopped
- ¼ teaspoon garlic powder
- Salt and pepper to taste
If you can chop veggies and open cans you can make this one. First we’ll dice up some green onions and set them aside. Now, we’ll take a big bowl and whip together a sixteen ounce carton of sour cream with a ½ cup mayonnaise. Then, we’ll add eight ounces of shredded cheddar cheese, a couple cans of drained Mexican corn and a can of chopped green chilies. Once that’s done, we’ll stir in the onions and season it all with a fourth teaspoon of garlic powder and salt and pepper it to taste. That’s all there is to it! It’s good immediately, but it just gets better and better if you let it set a bit in the fridge. Oh—and this is optional, but I like to add a little diced jalepeno. Enjoy Mike’s Can Do Corn Dip, folks. I have a feeling it’ll be one of your family favorites, too!