Corn Dip

Corn Dip

88 Reviews 2 Pics
  • Prep

    5 m
  • Ready In

    2 h 5 m
Becky E.
Recipe by  Becky E.

“This is a cool, refreshing dip that can be served anytime. Serve with chips, crackers or sliced vegetables. Exceptional with Hawaiian bread.”

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Adjust Servings

Original recipe yields 12 servings



  1. In a medium-size mixing bowl, combine Mexican-style corn, green chilis, green onions, sour cream, jalapeno pepper, mayonnaise, and cheddar cheese. Mix well. Cover and refrigerate until ready to serve.

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Reviews (88)

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I served this dip with fritos scoops to some picky guests, and everyone loved it! I added a heaping half teaspoon each of garlic salt and cumin after reading reviews about it being bland. Instead of mexicorn I used frozen corn and chopped my own green and red bell pepper- half of each. I also added some fresh cilantro in the mix and for garnish. It turned out great and before I knew it the bowl was empty!



This was a huge hit at my house-take the submitter's advice and serve it with Hawaiian bread-it was wonderful!



Unfortunately, this was not a biggie at my dinner party. It really didn't taste much like a dip. Sorry.

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Amount Per Serving (12 total)

  • Calories
  • 297 cal
  • 15%
  • Fat
  • 23.2 g
  • 36%
  • Carbs
  • 16.5 g
  • 5%
  • Protein
  • 8.6 g
  • 17%
  • Cholesterol
  • 38 mg
  • 13%
  • Sodium
  • 571 mg
  • 23%

Based on a 2,000 calorie diet



previous recipe:

Corn Dip II


next recipe:

Corn Salsa Dip