Amanda Formaro's video: Corn Dip

My aunt used to bring corn dip to all of her office parties. Now this tasty dip is one of our most popular summertime appetizers! You can print the recipe here https://amandascookin.com/corn-dip/ Ingredients 33 oz MexiCorn drained (3 11-oz cans) 4 oz diced green chiles drained 1 jalapeno pepper seeded and diced small 5 green onions chopped, separated 1 cup mayonnaise 1 cup sour cream 1/2 teaspoon pepper 1/4 teaspoon salt 1/2 teaspoon garlic powder 2 cups shredded cheddar cheese or Mexican blend cheese (fine shred, not thick) Optional Garnishes Cotija cheese optional garnish Chopped cilantro optional garnish Chili powder optional garnish Instructions Reserve 1 tablespoon of the chopped green onions for garnish. In a large bowl, toss together drained MexiCorn, drained green chiles, diced jalapeño, and remaining green onions. Add the mayonnaise and sour cream and stir until well combined. Sprinkle with pepper, salt, and garlic powder and stir well to evenly distribute seasonings. Stir in the shredded cheese. Garnish with reserved green onion. Add Cotija cheese, cilantro, and a sprinkling of chili powder if you want to add more Mexican flair. Serve with tortilla chips. Notes This recipe is very portable. Simply store in a covered container in the refrigerator before traveling. Tortilla chips are the perfect dipper, but you can offer other options like celery as well. Because this corn dip contains mayonnaise, it is better to keep it cold. Sitting on the picnic table while you eat your lunch is fine. However, it's best to keep it in the cooler while you enjoy yard games and chatting.