Southwestern Corn Dip Recipe
I took this dip down to my parents house for Thanksgiving and it was a huge hit. It is super simple and has great flavor. I mixed this together a couple of days before Thanksgiving and stored it in the refrigerator until we were ready to eat it. It was great to snack on while waiting on turkey!
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.