Cara's Spicy Corn Dip

When Cara first set out this corn dip at one of her parties a few years ago, I’m sure I was polite enough not to make a face. Well, pretty sure. You see… this is not a good looking dip. It’s white and lumpy and just doesn’t have much, if any, appetite appeal. However, if you remember what your mother taught you about not judging a book by its cover and just taste it—you’ll find that true tastiness is all that matters. This is an addictive dip. It’s not a healthy dip. And when you look at the ingredients, it doesn’t even sound good. But it is. Trust me.

Ingredients

2 (11oz )cans of Mexicorn, drained

1 (7oz) can of diced green chiles

3 Serrano or jalapeño peppers

4 green onions, chopped

1 cup mayonnaise

1 container (8oz) sour cream

1 ¼ cups shredded cheese

Tortilla chips

There really aren’t any directions, you just mix everything up and serve with the chips. But here are a few pointers:

1. The Mexicorn is usually in the canned veggie section and it’s really just corn with peppers. So if it doesn’t say “Mexicorn” don’t freak out.

2. Check your peppers for hotness. If they are really spicy just use two full and one without the seeds.

3. Scoopable tortilla chips are the best bet for controlling this dip and getting a good bite.

And that’s all there is to it. Really simple. Really good. Really ugly.

(Click here for printable recipes)