Cold Corn Dip

Name: Cold Corn Dip
Prep time: 10 min
Total time: 2 h
Yield: about 8 cups ("a lot!" per source)
Cuisine: Tex-Mex
Ingredients: 2 cans (11 oz. ea.) (625 g) Mexican corn, canned; 1 can (15.25 oz.) (430 g) Corn, canned; 2 cups (225 g) Cheddar cheese, shredded; 1 bunch (90 g) Green onions; 4 (56 g) Jalapeños, chopped, to taste; ~1 cup (225 g) Cream cheese; 1 cup (225 g) Sour cream; ¾ cup (165 g) Mayo; ¼–½ tsp. (1.5–3.0 g) Salt; ¼–½ tsp. (0.5–1.0 g) Garlic powder; ¼ tsp. (0.5 g) Chili powder

No-cook corn and cheddar dip with cream cheese, sour cream, and jalapeños, served chilled.

[[Recipes]] [[Appetizers & Dips]]

Dips & Spreads

Ingredients

Ingredients for this recipe, with a checkbox to mark each as gathered
Gathered	Amount	Ingredient
	2 cans (11 oz. ea.) (625 g)	Mexican corn, canned
	1 can (15.25 oz.) (430 g)	Corn, canned
	2 cups (225 g)	Cheddar cheese, shredded
	1 bunch (90 g)	Green onions
	4 (56 g)	Jalapeños, chopped, to taste
	~1 cup (225 g)	Cream cheese
	1 cup (225 g)	Sour cream
	¾ cup (165 g)	Mayo
	¼–½ tsp. (1.5–3.0 g)	Salt
	¼–½ tsp. (0.5–1.0 g)	Garlic powder
	¼ tsp. (0.5 g)	Chili powder

Instructions

Mix all ingredients together.
Serve chilled.

Notes

No-cook, so cookTime is omitted rather than shown as N/A. prepTime and totalTime (a chill period, unspecified by source) estimated. Equipment — Required: Mixing bowl; Special tools: None

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