Publisher Photo
This Southwestern-style dip is easy to whip up in advance and keep in the fridge until serving time. Chopped jalapeno peppers add a nice kick.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:20 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 20 servings


  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 cups mayonnaise
  • 3 teaspoons ground cumin
  • 2 cans (15-3/4 ounces each) whole kernel corn, drained
  • 3/4 cup chopped green onions
  • 1 can (4-1/4 ounces) chopped ripe olives
  • 3 jalapeno peppers, seeded and chopped
  • Tortilla chip scoops

Nutritional Facts

1/4 cup (calculated without chips) equals 202 calories, 18 g fat (4 g saturated fat), 18 mg cholesterol, 299 mg sodium, 6 g carbohydrate, 1 g fiber, 2 g protein.


  1. In a large bowl, beat the cream cheese, mayonnaise and cumin. Stir in the corn, onions, olives and jalapenos. Cover and refrigerate for at least 2 hours. Serve with tortilla chips. Yield: 5 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Chunky Corn Dip in Country Woman Christmas Annual 2009, p27

Reviews for Chunky Corn Dip

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image