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Makes about 5 cups


• 2 (11-ounce) cans Mexican-style corn, drained
• 1 cup Cabot Sour Cream
• 1 cup mayonnaise
• 3 green onions, thinly sliced
• 1 (4-ounce) can chopped green chilies
• 3 large fresh jalapeño peppers, seeded and minced
• 3/4 teaspoon seasoned salt or Cajun seasoning, or more to taste
• 1/4 teaspoon ground black pepper
• 1 cup grated Cabot Chipotle Cheddar


1. In medium bowl, combine corn, sour cream, mayonnaise, green onions, chilies and peppers; mix together well. Stir in seasoned salt or Cajun seasoning and black pepper; taste mixture, adding more if desired. Stir in cheese.

2. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Serve with tortilla chips.

Nutrition Analysis
Calories 78 , Total Fat 6g , Saturated Fat 2g , Sodium 178mg , Carbohydrates 4g , Dietary Fiber <1g , Protein 1g , Calcium 30mg 


Recipe from Cabot Creamery Cooperative
Recipe courtesy of Chef Jon Ashton


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