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Spicy Corn Dip

Spicy Corn Dip

  • Prep

    10 m
  • Ready In

    10 m
Jodi

Jodi

Serve this spicy dip with tortilla chips, fresh vegetables, or both! This recipe makes enough for a large party.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 32 servings

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Nutrition

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  • Calories:
  • 99 kcal
  • 5%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 4.6g
  • 1%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 249 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. In a medium bowl, mix together sour cream, mayonnaise, corn, green onions, jalapeno chile peppers, green chile peppers and cheese. Ready to serve!
  2. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

LYQUIDPHYRE
111

LYQUIDPHYRE

5/30/2005

I crave this dip all the time now. Some things I've learned about making it- Drain, drain, drain anything that is liquidly (especially the corn). The first time I made this I dumped everything in a bowl, and it was kinda runny. But the 2nd time I made it I drained the corn and it made such a huge difference. Also, when dealing with the spicey aspects of the dip, I used 8oz of chilies instead 7, I put the peppers and the green onions together in a food processor and spooned in the "perfect" amount-- I added more onions and peppers to the food processor than recommended so that way I wasn't limited, nor was I adding too much. I've made this twice and everyone loves it and I plan to make it many many more times!

JBTAYLOR
69

JBTAYLOR

1/25/2004

I made this dip for a baby shower and the ladies ate it up! The bowl was empty! We also served it at a Bar-B-Que and it was a huge hit! Serve with Frito Scoopables! I did not use all three peppers, I only put one fresh pepper in the dip.

JOCOOKIE
35

JOCOOKIE

11/18/2006

Whenever I make this, I eat and eat until I can't chew any more. It's hard to stop. Definitely refrigerate this overnight because that's when the magic happens and the flavors blend together and the peppers heat everything up. I like it a little hotter so I don't remove the seeds from the jalepenos and I also add 3 habaneros and their seeds. Three of each seems to be the best for most people I've made this for. When it's just for me, I add 5 habaneros and it's not inferno-hot, but just enough to make your mouth tingle for a while. This makes about 7 cups of dip and you'll need two 15oz bags of Fritos Scoops to go with it. Super easy, super fast, super yummy!

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