Mexi Corn Dip

9 Reviews Add a Pic
  • Prep

    20 m
  • Ready In

    8 h 20 m
Recipe by  alleycat2277

“I threw this together one Cinco De Mayo for a work pot luck not only did everyone love it and ask for the recipe but it won the office dip and salsa contest. Serve with tortilla chips.”

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Adjust Servings

Original recipe yields 6 cups



  1. Stir the yellow and white corn, Mexican-style corn, sour cream, mayonnaise, green onion, green chiles, adobo seasoning, seasoned salt, chili powder, and minced garlic together in a bowl. Add the Mexican cheese blend, and stir until evenly mixed. Cover with plastic wrap. Refrigerate overnight before serving.

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Reviews (9)

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This was a great dip, but I gave it four stars because I didn't like it as-is. After making the recipe the flavor wasn't quite right for me so I added about 12 oz of cream cheese and that made it soooo good! Next time I think I will skip all the seasonings and just use taco seasoning. Also cut out the mayo, reduce the sour cream to 1/2 cup and add 16 oz cream cheese. Finally, I love love love green chilies, but could not taste them, so I'm going to try 2 cans next time. Another thought I had was replacing the can of regular corn with roasted corn. Would give it a smokey kick!

Sarah Jo

Sarah Jo

This is yummy! My girlfriend, Brandy, taught me how to make this and she calls it "Crack Dip". Instead of sour cream, you can sub in cream cheese and taco seasoning can be subbed for the adobo seasoning. We like it chilled but I bet it'd be great baked, too.



I've made this twice now, on successive days for bbq's over the Memorial Day weekend. People can't get enough of it! I took some of babygirl77's tips and added a few more tweaks: -No mayo -Two pkgs cream cheese softened -8oz of sour cream -1 packet of taco seasoning in lieu of the other spices in the original -1/2 can of black beans -1/4 cup medium "thick and chunky" salsa I cut the cream cheese into smaller bits to make it easier to mix. Use a whisk to mix cream cheese, sour cream and taco seasoning. It's so good. I even topped my steak with a hefty dollop. Yum!

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Amount Per Serving (24 total)

  • Calories
  • 117 cal
  • 6%
  • Fat
  • 9 g
  • 14%
  • Carbs
  • 7.1 g
  • 2%
  • Protein
  • 3.4 g
  • 7%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 293 mg
  • 12%

Based on a 2,000 calorie diet



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Corn Dip II


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Corn Salsa Dip