22OuncesMexi-Corn or Southwest Corn (corn, red peppers, green peppers)Add more depending on your preference.
8OuncesDiced Green Chiles
12OuncesShredded Mexican Blend Cheese
3tbspDiced Jalapeno Peppers (jarred)
1/2tbspTexas All Around Seasoning - optional(sugar, salt, paprika, granulated onion, black pepper, and red pepper.)
1BagTortilla Chips, Fritos or Crackers
Drain your green chilies and corn and throw 'em in a large bowl
Add the rest of your ingredients to the bowl, and mix it all together!
Cover and refrigerate overnight or at least a few hours
Serve with chips, fritos or crackers
Definitely refrigerate for a few hours, the flavors take a bit of time to develop and merry. If you decide to add seasoning, go easy on it. Let it sit, then try it and see if you need to add more later. When in doubt, add more cheese and green chilies. I also like to add a bit more sour cream if you don't have time to let it sit long enough to thicken. If you do this, definitely make sure you season the dip well. A little salt and pepper alone go a long way, but if you can find a seasoning with the above mentioned ingredients, it's next level. You could even make a smoky version with a good seasoning. I love the smoky pecan seasoning (by the spice lab) from H-E-B.The seasoning I mentioned above is by Ranch Fixin's and it's called Texas Style Seasonings - All Around. You'll want to put this on pretty much everything, so good.