First off let me say this, if you're not a member of Tasty Kitchen then something is wrong with you. So go join. And add your own recipes. It's totally free!
Moving on. I saw this recipe on Tasty Kitchen and decided that I had to make it. Like soon! Luckily I had a reason to make it soon, like for the next day. To take to my friend's birthday party. And it was a smashing hit!
Southwest Corn Dip
Serves 10 (according to the recipe, but it serves way more than that, but it could be used as a side salad I suppose)
4 (15 oz.) cans corn, drained
1 (4 oz.) can chopped chilies, drained
1 (4 oz.) can chopped jalapenos, drained
1 can black beans, drained and rinsed
1 whole red bell pepper, chopped
1 bunch scallions/green onions, chopped
1 cup sour cream
1 (8 oz.) bag finely grated Mexican cheese
1/2 bunch fresh cilantro, coarsely chopped (or to taste)
Drain corn, chilies, and jalapenos. Put in a large bowl with the beans, and tilt the bowl on its side while you chop the other veggies. Add the rest of the veggies and drain - there will be liquid accumulated in the bowl. Stir in the sour cream and grated cheese. Add the cilantro last.
Refrigerate before serving if you have time and the self-control to keep from eating it. Recommended to serve with Fritos Scoops or lime Tostitos.
-I used light sour cream.
-I added a little bit of salt and lime juice.
-Served with regular tortilla chips.