Owned by our farm families in New York & New England — Since 1919
Anonymous on 11/16/2009Works well with end of season fresh corn too.
2 (11-ounce) cans Mexican-style corn, drained
1 cup Cabot Regular Sour Cream
1 cup mayonnaise
3 green onions, thinly sliced
1 (4-ounce) can chopped green chilies
3 large fresh jalapeno peppers, seeded and minced
3/4 teaspoon seasoned salt or Cajun seasoning, or more to taste
1/4 teaspoon ground black pepper
4 ounces Cabot Chipotle Cheddar, grated (about 1 cup)
1. In medium bowl, combine corn, sour cream, mayonnaise, green onions, chilies and peppers; mix together well. Stir in seasoned salt or Cajun seasoning and black pepper; taste mixture, adding more if desired. Stir in cheese.
2. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Serve with tortilla chips.
Recipe courtesy of Chef Jon Ashton