Mexican Corn Dip

Tanna Dewey

Advocate staff photo by BRIANNA PACIORKA -- Mexican Corn Dip at the Capital Chefs' Showcase party honoring chefs, caterer and sponsors of the upcoming Cancer Services benefit showcase.
Advocate staff photo by BRIANNA PACIORKA -- Mexican Corn Dip at the Capital Chefs' Showcase party honoring chefs, caterer and sponsors of the upcoming Cancer Services benefit showcase.

Mexican Corn Dip

Serves 10 to 12. Recipe is provided by Belva Berlin Dewey, who says she got it from her sister-in-law Tanna Berlin.

22 (11-oz.) cans Mexicorn

1 (4-oz.) can chopped green chiles

1 (8-oz.) jar mayonnaise

1 cup sour cream

8 to 10 ozs. cheddar cheese, shredded

1 jalapeño chili, chopped

Tony Chachere’s Creole seasoning, to taste

21. Combine the Mexicorn, green chiles, mayonnaise, sour cream, cheese, jalapeño chili and Creole seasoning in a bowl and mix well.

2. Chill, covered, for at least 8 hours before serving. Serve with corn chips.

Note: You may add an additional can of Mexicorn or additional cheddar cheese, if desired.