ttach this to the jar: Mexican Fiesta Dip. Makes two cups. In
Mix the sour cream, mayo, green chilies, corn and cheese in a bowl.
Add shots of Tabasco to taste (at least 3 to 5).
Serve with Fritos Scoops.
Yummmm!
Combine all ingredients, except corn chips, in a bowl. Refrigerate to blend flavors.
Serve with corn chips.
Mix corn and sour cream.
Chill before serving.
Add chips and mix well.
Mix together and serve with corn chips.
Cook rice until done.
Add Mexican corn
and
cream
of mushroom soup.
Put all ingredients in a
casserole
dish
and stir to mix.
Sprinkle grated cheese on top.
Bake in moderate oven until cheese melts and begins to bubble.
o make the creamy mustard dip, combine all ingredients in a
Mix all ingredients together in a large bowl and serve with tortilla or corn chips.
Can be chilled 24 hours before serving.
Mix together and bake 15 minutes at 350\u00b0. Serve warm or cold with chips. (Better warm.)
Drain the mexi-corn and the green chilis.
Mix with the sour cream, mayo, cheddar, and jalapenos.
Chill for 1 hour to allow flavors to meld.
Add cayenne pepper to create the desired amount of \"heat\".
Mix well and chill overnight.
Mix and bake for 30 to 40 minutes at 350\u00b0. Serve with Fritos, etc.
Combine all ingredients; cover and refrigerate.
Serve with chips.
Melt cream cheese and butter; add corn, picante sauce and 1/2 cup cheese. Mix together well. Then top with remaining cheese and bake at 350\u00b0 for 40 to 45 minutes. Serve with corn chips.
Place shucked corn in a glass pie plate or dish with 1/2 inch of water. Microwave on high for 5 minutes or until tender-crisp. Cool slightly, cut corn from cob and place it in a bowl.
Add remaining ingredients, and season to taste. I like to zap this for a few minutes in the microwave and serve it warm. The hubs likes it cold with corn chips.
Combine the cream cheese, butter, corn, and tomatoes with green chile peppers in a slow cooker. Set the slow cooker to Low. Cook until the cream cheese and butter melt completely, about 1 hour.
Combine the dry ingredients and stir until well blended.
Place in a 3x4-inch ziplock bag and seal.
Attach a gift tag with the directions on how to prepare the dip.
To prepare dip:
Combine the Mexican Fiesta Dip Mix with mayonnaise and sour cream.
Stir until well blended.
Cover and refrigerate.
Dip is better if made 8 hours before serving.
Mix all ingredients together and refrigerate overnight. Serve with Fritos corn chips.
Combine all ingredients except chips; mix well.
Refrigerate overnight.
Serve with tortilla and corn chips.
This keeps well in refrigerator for up to 5 days.
Mix corn bread mix, eggs, corn and oil and set aside.
Brown meat and drain.
Grease large iron skillet and heat.
Sprinkle meal to brown.
Pour batter on top.
Sprinkle with cheese.
Add meat, onions and pepper.
Pour remaining batter on top and bake in oven until brown.