Tailgate Corn Dip

My husband introduced me to this dip after coming home from a work potluck. He thought the dip was so good he got the recipe! And well, he was right! 10 years later and we still make this dip for tailgates, potlocks, and gamedays. It is a sure crowd pleaser, easy to make ahead of time, and easy to transport!

INGREDIENTS

15 oz corn (plain, yellow or white)

22 oz Mexicorn (two 11 oz cans)

1 cup sour cream

1 cup mayonnaise

1 jalapeno, freshly minced

2 cups shredded mexican blend cheese (1 bag)

fresh chopped cilantro (optional)

Paprika (optional, dust on top of the dip for color)

INSTRUCTIONS

Mix all ingredients together in a large mixing bowl. Best if made ahead of time (6 hours or overnight). Serve cold with tortilla chips or fritos.

Enjoy!