One of my girlfriends took me to a new winery in Fairhope, AL a couple of months ago where we had this smoked conecuh sausage and corn dip that I have dreamed about ever since we had it. We both devoured it and said that we were going to have to try and recreate it! This dip came pretty close and is really tasty. Try it for your next party or football Saturday. If you can’t get your hands on Conecuh sausage which is made in Alabama, you can use any smoked sausage.
Conecuh Corn Dip
Ingredients
1 lb conecuh sausage or any smoked sausage, diced
3 jalapeños, diced
1 (8-oz) package cream cheese, softened
3 (11-oz) cans mexicorn, drained
⅓ cup mayonnaise
1 cup shredded pepper jack cheese
1 bag of Frito Scoops
Instructions
1.Preheat oven to 350°F. Lightly spray a 9×13-inch baking dish with cooking spray.
2.In a skillet over medium-high heat, cook sausage and jalapeños until the sausage is browned and the jalapeños start to soften. Drain any fat.
3.Combine sausage, jalapeños, cream cheese, corn, mayonnaise, and pepper jack cheese. Spread into the prepared baking dish.
4.Bake for 30 minutes, or until bubbly.
5. Serve with Frito Scoops or you can try Tostito scoops. But Fritos are my favorite!
Conecuh Corn Dip
Ingredients
- 1 lb conecuh sausage or any smoked sausage diced
- 3 jalapeños diced
- 1 8-oz package cream cheese, softened
- 3 11-oz cans mexicorn, drained
- ⅓ cup mayonnaise
- 1 cup shredded pepper jack cheese
- 1 bag of Frito Scoops
Instructions
- 1.Preheat oven to 350°F. Lightly spray a 9x13-inch baking dish with cooking spray.
- 2.In a skillet over medium-high heat, cook sausage and jalapeños until the sausage is browned and the jalapeños start to soften. Drain any fat.
- 3.Combine sausage, jalapeños, cream cheese, corn, mayonnaise, and pepper jack cheese. Spread into the prepared baking dish.
- 4.Bake for 30 minutes, or until bubbly.
- Serve with Frito Scoops or you can try Tostito scoops. But Fritos are my favorite!
