Tex-Mex Corn Dip
A good dip makes a party!
When I first tasted this dip at a party thrown by my friend Jenny Vergos, I knew I needed the recipe!
Jenny is always whipping up something yummy. This simple dip is no exception. Made with pantry staples, it is packed with flavor. I decided to feature it in my cookbook “The Southern Pantry Cookbook” because it was so good.
I can guarantee folks at your next party will be asking you for the recipe just like I asked Jenny.
Enjoy!
Tex-Mex Corn Dip
1 cup sour cream
1 cup mayonnaise
1 teaspoon garlic powder
3 cups corn kernels, thawed if using frozen
1 jar (4-ounce) diced pimientos, drained
1 can (4-ounce) chopped green chilies
3 cups shredded sharp cheddar cheese
Kosher salt and freshly ground black pepper
Preheat the oven to 350 degrees
In a large mixing bowl, stir together the sour cream, mayonnaise, and garlic powder. Add the corn, pimentos, green chilies, and cheddar cheese. Stir until well combined. Season with salt and pepper to taste.
Place the mixture in a 2-quart baking dish. Bake until golden brown and bubbly, about 30 minutes. Serve warm.
Serves 6.
Cooking Tip: For a spicier dip, add a 1/4 cup diced jalapeños.
Do-Ahead: This dip can be assembled one day in advance. Store covered in the refrigerator until ready to bake.
Excerpted from The Southern Pantry Cookbook by Jennifer Chandler
Photo by the talented Justin Fox Burks. Food styling by Jennifer Chandler.
`
Cook with Jennifer 
0 Responses to “Tex-Mex Corn Dip”