Cinco de Mayo
Corn Dip
By Linda Johnson
2 tablespoons
butter ½
teaspoon chili powder
2 green onions,
chopped 1 can cream of
chicken soup
2 cloves garlic, minced
2 cups corn kernels (fresh
One 4-ounce can diced green chiles, drained & rinsed
from cob, or frozen, defrosted)
½ cup seeded & finely chopped red bell pepper
1 ½ teaspoons ground cumin 1
cup grated Monterey Jack
1 cup grated mild cheddar cheese
or Pepper Jack cheese
½ cup sour cream
Melt the butter in a 3-quart saucepan over medium heat; add the green onions and garlic, and cook, stirring, until they have softened, 3 to 4 minutes. Add the chilies, bell pepper, cumin, and chili powder and cook for 2 to 3 minutes, stirring constantly so that spices do not burn. Add the soup and corn, stirring to blend the ingredients. Bring the mixture to a boil and remove the pan from the heat. Add the cheeses and sour cream, stirring until they are melted. Serve warm with tortilla chips.