2 (11-ounce) cans Mexican-style corn, drained
1 cup Cabot 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
¾ teaspoon seasoned salt or Cajun seasoning, or more to taste
¼ teaspoon ground black pepper
2 ounces Cabot Habanero Cheddar, grated (about ½ cup)
2 ounces Cabot Sharp Cheddar, grated (about ½ cup)
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Prep: 15 mins | Total: 15 mins
COMBINE corn, sour cream, mayonnaise, green onions, chilies and peppers in medium bowl; mix together well. Stir in seasoned salt or Cajun seasoning and black pepper; taste mixture, adding more if desired. Stir in cheese.
COVER with plastic wrap and refrigerate for at least 4 hours or overnight. Serve with tortilla chips.
Recipe courtesy of Chef Jon Ashton.
Works well with end of season fresh corn too.