This recipe uses Green Giant Southwestern Style Corn. It has corn, onions, black beans and red pepper in the can. If you can't find the Southwestern Style Corn, you can substitute Mexicorn. I love black beans, so I went with the Southwestern Style Corn for this dip.
Southwestern Corn Dip
- 8 oz sour cream
- 1 cup mayonnaise
- 2 cups shredded cheddar cheese
- 1 can Rotel tomatoes (diced tomatoes and green chiles), drained
- 2 (11oz) cans Southwestern Style Corn (or MexiCorn), drained
- 1/2 tsp sugar
- 2 tsp lime juice
- 2 green onions, sliced
Mix together all ingredients and refrigerate for several hours. Serve with corn chips or tortilla chips.
CONNECT WITH PLAIN CHICKEN