Spicy Corn Dip

Spicy Corn Dip

93 Reviews 3 Pics
  • Prep

    10 m
  • Ready In

    10 m
Jodi
Recipe by  Jodi

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 cups

ADVERTISEMENT

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!

Share It

Reviews (93)

Rate This Recipe
LYQUIDPHYRE
111

LYQUIDPHYRE

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

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

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!

More Reviews

Similar Recipes

Hot Corn Dip
(209)

Hot Corn Dip

Corn Dip II
(143)

Corn Dip II

Spicy South of the Border Spinach Cheese Dip
(87)

Spicy South of the Border Spinach Cheese Dip

Corn Dip
(88)

Corn Dip

Alaskan Spicy Spinach Dip
(16)

Alaskan Spicy Spinach Dip

Mexi Corn Dip
(9)

Mexi Corn Dip

Nutrition

Amount Per Serving (32 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Corn Dip II

>

next recipe:

Corn Salsa Dip