Fiesta Corn Dip Recipe

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I first came across this recipe at a friend's bridge party. To give it a little more flair, I added the cilantro and olives. —Shirley Herring, Conroe, Texas
TOTAL TIME: Prep: 5 min. + chilling
MAKES:44 servings
TOTAL TIME: Prep: 5 min. + chilling
MAKES: 44 servings


  • 2 cups (16 ounces) sour cream
  • 1/2 cup mayonnaise
  • 2 cans (11 ounces each) Mexicorn, drained
  • 2-1/2 cups (10 ounces) shredded cheddar cheese
  • 4 green onions, chopped
  • 1/4 cup diced canned jalapeno peppers, drained
  • 2 tablespoons chopped ripe olives
  • 2 tablespoons minced fresh cilantro
  • Corn chips

Nutritional Facts

2 tablespoons: 68 calories, 6g fat (3g saturated fat), 15mg cholesterol, 104mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 2g protein.


  1. In a bowl, combine the first eight ingredients. Cover and refrigerate for at least 2 hours. Serve with corn chips. Yield: 5-1/2 cups.
Originally published as Fiesta Corn Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p31

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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rrudebusch User ID: 1398624 66862
Reviewed May. 18, 2012

"A favorite of my family and friends."

55buickguy User ID: 3401799 84712
Reviewed May. 28, 2010

"This is an excellent change from the mundain same types of dips. The only changes I make are fresh jalapenos and a can of chopped green chiles."

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