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This recipe came from friends who live in Australia. The unusual "Down Under" dip goes over big here in the North East!—Judy Ward, Centereach, New York
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 12 servings


  • 2 cans (16 ounces each) whole kernel corn, drained
  • 1 medium onion, finely chopped
  • 1/2 to 1 teaspoon chili powder
  • 1 tablespoon butter
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 pound sliced bacon, cooked and crumbled
  • 2 tablespoons sour cream
  • Pepper to taste
  • Tortilla chips

Nutritional Facts

1/4 cup (calculated without chips) equals 142 calories, 8 g fat (4 g saturated fat), 19 mg cholesterol, 371 mg sodium, 10 g carbohydrate, 1 g fiber, 5 g protein.


  1. Place corn in a food processor; cover and process until coarsely chopped. In a large skillet, saute onion and chili powder in butter for 2 minutes or until onion is tender. Add corn and cheddar cheese; cook and stir until cheese is melted.
  2. Remove from the heat; stir in the bacon, sour cream and pepper. Serve warm with tortilla chips. Yield: 3 cups.
Originally published as Chili Corn Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p104

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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