Dawn’s Mexican Corn Dip

Living in South Dakota, we experience big changes in the weather from season to season. Many of us also see changes to our diets from season to season. Winter diets are heartier, while summer diets are lighter with lots more in-season foods to choose from.

We recently sat down with South Dakota soybean farmer Dawn to hear what summer cooking is like for her, including how she incorporates her favorite ingredient – sweet corn – into her family’s summer menu.

Print Recipe
Dawn’s Mexican Corn Dip
Course Appetizer
Servings
Ingredients
  • 1 cup cheddar cheese shredded
  • 2 cups sweet corn drained
  • 8 ounces Pepper jack cheese shredded
  • 1 can green chilies chopped
  • 1 package Cream Cheese
  • 3/4 cup sour cream
Course Appetizer
Servings
Ingredients
  • 1 cup cheddar cheese shredded
  • 2 cups sweet corn drained
  • 8 ounces Pepper jack cheese shredded
  • 1 can green chilies chopped
  • 1 package Cream Cheese
  • 3/4 cup sour cream
Instructions
  1. Combine all the ingredients. Put in the slow cooker on low. Cook until everything is melted completely, about 1 hour. Use Frito-Lay® chips to dip.

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