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Summer Corn Dip

Summer Corn Dip

  • Prep

    20 m
  • Ready In

    8 h 20 m
moosie

moosie

I had to improvise something that would go with Salsa but turns out this is just as good on its own. It disappeared before the salsa did and everyone asked for the recipe! Serve with melba toast or tortilla chips.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 36 kcal
  • 2%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 4.6g
  • 1%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 67 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. Stir the corn, onion, tomato, cucumber, mint, basil, Thai chile peppers, lime juice, and mayonnaise together in a bowl. Refrigerate overnight or 8 hours before serving.
  2. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

TENNESSEE
11

TENNESSEE

5/25/2010

I made this according to the recipe, in spite of the facts that I'm not a mint fan and the "Boss" (read "wife") is not a big fan of lime juice. But we both liked this. We're what I call "heater eaters" so I was more than liberal with the peppers. A big THANK YOU, moosie, for a solid repeater recipe.

Chocaholic
8

Chocaholic

9/3/2010

I was pleasntly surprised with this recipe. The mint and the basil really go well together and it's a good way to use up a bunch of stuff from the garden. It has a very unusual flavor that your guests will love and remember.

Lisa
5

Lisa

8/6/2014

Made this for a summer beach party of about 50 people. I brought it with tortillas cut up, brushed with olive oil, sprinkled with kosher salt and broiled. Of all the appetizers that were brought, this was the favorite!

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