Pepperdine University student Tommy Bennett stirs up his original corn dip while at home in Edina. Bennett will be an intern for Rep. Erik Paulsen, R-Minn., in Washington this summer and says he plans to make his favorite dip while in D.C. (Donna Erickson)

When college kids return home for the summer, they spend the first few days catching up on sleep, seeing friends and eventually dumping out a semester's worth of laundry from bulging duffel bags. But this year, Tommy Bennett, 21, had another thing on his mind when he landed in Minnesota after his junior year at Pepperdine University in California.

Within moments of arriving, he made a dash to the neighborhood market to pick up ingredients for a corn dip recipe he and four roommates made famous among their classmates.

Corn dip?

"I can't live a day without it," he said, as he stirred up a batch for me in his mom's biggest serving bowl. "It's a perfect snack with tortilla chips when friends come by, and a good spread on toast and crackers when you need something to tide you over after studying late at night. We always doubled the recipe at school, to have plenty to go around. When we ran out after four or five days, we rotated who bought the ingredients. And it only takes 10 minutes to make!" he added.

I was not only impressed by the simple steps and spicy taste (it gets its kick from the jalapenos) but also happily reminded of the pleasure we adults can get when learning something new from our kids and their friends.

Here is the easy recipe, which you can make famous in your household this summer. Experiment with it and use it as a dip for raw vegetables or as a tasty filling with coarsely shredded carrots and sliced sugar snap peas in flour tortilla

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wraps.

Corn Dip

Makes 4 cups.

2 cans (15 ounces each) Southwest Mexicorn with sweet peppers, drained

1 can (4 ounces) diced roasted green chilies, drained

1 can (4 ounces) diced jalapenos, drained

2 green onions (scallions), finely chopped

3/4 cup light mayonnaise

2/3 cup light sour cream

2 cups sharp cheddar cheese, shredded

Combine all ingredients in large bowl. Cover. Chill for several hours or overnight to allow flavors to intensify. Serve with corn chips in scoop shapes. (Note: Covered and refrigerated, dip will keep for 4 to 5 days.) Stir before serving.

Donna Erickson's award-winning television series, "Donna's Day," is airing on public television nationwide. Watch it in the Twin Cities at 7:30 a.m. Fridays on tptLife on channels 13 and 17. Sign up for Donna's e-newsletter at donnasday.com. Her latest book is "Donna Erickson's Fabulous Funstuff for Families." Become a fan of Donna's Day on Facebook at facebook.com/pages/Donnas-Day/10150143749885235?ref=ts.