Ken's Corn Dip

Submitted by United Church of God on Wed, 2011-04-20 19:56
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Description

A spicy dip that will have your taste buds shouting for more.

Summary

Yield
Servings
Source

Ken Walton, Augusta GA

Prep time10 minutes

Ingredients

1Canmexicorn (11 oz can, drained)
6Ouncesour cream
1Teaspoonmayonnaise
1Cupsharp cheddar cheese (shredded)
1⁄3Canpickled or fresh jalepenos (chopped)
1⁄8Teaspoonground cayenne pepper

Instructions

Mix all ingredients. Serve with corn chips. Store in refridgerator. May use 1 (15.25 oz) can of plain corn in place of 11 oz, mexicorn, Increase sour cream to 8 oz. and cheese to 1 1/2 cups.

Notes

In preparing for the Holy Days, I find it very spiritually uplifting to review prior Holy Day Sermon notes.

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