MOBILE, Ala. (WKRG) — This week on Cooking with John, John Nodar is right at home in the WKRG Kitchen, where Lucy Greer with Greer’s Markets is cooking Mardi Gras Corn Dip Poppers.
Mardi Gras Corn Dip
Ingredients:
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2 (11 oz. cans) Mexican style corn, drained
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1 cup purple cabbage, finely chopped
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2 tablespoons pickled jalapeños
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2 green onions, thinly sliced
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1 cup cheddar cheese, shredded
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1 oz. package ranch seasoning mix (original or spicy)
Directions:
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Combine corn, cabbage, jalapeños, green onions, sour cream, cheddar cheese, ranch seasoning, and salt in a bowl.
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Stir until well combined.
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Refrigerate until ready to serve.
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