Summer Corn Dip

Summer Corn Dip

5 Reviews 1 Pic
  • Prep

    20 m
  • Ready In

    8 h 20 m
moosie
Recipe by  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

Adjust Servings

Original recipe yields 1 quart

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.

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Reviews (5)

Rate This Recipe
TENNESSEE
6

TENNESSEE

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
4

Chocaholic

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.

ksucarri
1

ksucarri

This was great! I was looking for a new dip to try with my guac, and this was so refreshing. I wasn't sure how the mint would do in it - but it actually complimented the heat of the peppers quite nice!

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 36 cal
  • 2%
  • Fat
  • 2 g
  • 3%
  • Carbs
  • 4.6 g
  • 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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