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Mexican Corn Dip Recipe

Mexican Corn Dip Recipe

For tasty make-ahead dip try this recipe. It goes fast at office parties or any gathering. Mildly spicy, it's easy to alter if you want it to have more of a kick. Make sure your corn chips are large enough to scoop up a hearty helping.
TOTAL TIME: Prep: 15 min. + chilling YIELD:8-10 servings

Ingredients

  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 can (11 ounces) yellow and white whole kernel corn, drained
  • 1 can (11 ounces) Mexicorn, drained
  • 4 ounces pepper Jack cheese, shredded
  • 1/4 cup chopped green onions
  • 1 can (4 ounces) chopped green chilies
  • 1 jalapeno pepper, seeded and chopped
  • 3/4 cup mayonnaise
  • 3/4 cup sour cream
  • 1/8 teaspoon sugar
  • Additional chopped green onions, optional
  • Tortilla or corn chips

Directions

  • 1. In a large bowl, combine the first seven ingredients. In a small bowl, combine the mayonnaise, sour cream and sugar; stir into corn mixture. Cover and refrigerate overnight. Sprinkle with additional green onions. Serve with chips. Yield: 8-10 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1/4 cup: 330 calories, 26g fat (11g saturated fat), 54mg cholesterol, 605mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 10g protein.

Reviews for Mexican Corn Dip

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MY REVIEW
jkitt User ID: 6223177 205618
Reviewed Mar. 8, 2014

"My family loves this dip. I usually use frozen corn instead of the canned. I also add 1-2 tsp of cumin and 1 tsp of garlic salt. Refrigerating overnight makes a big difference in flavor. It's also good when heated, but we like it best when cold. It makes alot! I often cut it in half if it's not for a party."

MY REVIEW
teeler User ID: 1534959 135405
Reviewed Dec. 30, 2013

"A word to the wise: If you like Miracle Whip (and I do), I would NOT recommend using it in place of the mayonnaise in this recipe. The flavor of M-whip will overpower the wonderful flavors of this dip (yes, even over the Jalapenos!). A friend made this recipe for Christmas with regular mayo; it was so wonderful I had to make it for my own get-together. I just made it now with M-Whip (because that's what I had in the house, and what I only ever buy). I typically don't use plain mayo in anything, but in this case, I WILL make the exception in the future. The recipe is not completely ruined, but my friend's was MUCH better with plain mayo, and I'm disappointed that mine for New Year's won't be as good because of the MWhip. Let's just hope she brings it to share, and I won't have to bring mine out at all :)

Edit to Add: All is not lost! Irishguy recommended heating it up, so I tossed a spoonful of it in the nuker for 30 seconds, and WAH-LAH! What an amazing difference! The MWhip is barely detectable, and I will be serving this heated instead of chilled. THANK YOU, IRISHGUY!"

MY REVIEW
zaxoma User ID: 135704 45458
Reviewed Aug. 6, 2013

"Very tasty! I misread the recipe and used 1 can each of yellow and white corn as well as the Mexicorn. Subbed low fat ingredients for the full fat ones with no discernible difference and did not use pepper Jack cheese or jalapeño as there were young children at the function."

MY REVIEW
tcypher User ID: 2215958 70214
Reviewed May. 16, 2013

"I agree with irishguy, this recipe needs to be served warm! YUM! I put a small amount in the microwave and it was awesome. A lot better than serving cold. Try it!"

MY REVIEW
AmandaMarie87 User ID: 6769462 205617
Reviewed Jul. 12, 2012

"Love this dip =)"

MY REVIEW
sissaboo User ID: 5794908 130627
Reviewed Jan. 30, 2011

"Delicious! At every party I have brought this to, people have raved about it. It is easy to make and my whole family loves it, even the kids. It is coming with me superbowl sunday, by requsest!"

MY REVIEW
irishguy User ID: 2126093 55579
Reviewed Oct. 28, 2010

"I tried this when I first made it and was a little unimpressed. It was good, but not great. Then I added a dash or two of cumin and chili powder and baked it in the oven at 375 for about 30 minutes. HUGE DIFFERENCE. It was a hit at the party I took it to. Served it with Mission totilla strips and I used frozen yellow and white corn, not canned"

MY REVIEW
irishguy User ID: 2126093 205616
Reviewed Oct. 28, 2010

"I tried this when I first made it and was a little unimpressed. It was good, but not great. Then I added a dash or two of cumin and chili powder and baked it in the oven at 375 for about 30 minutes. HUGE DIFFERENCE. It was a hit at the party I took it to. Served it with Mission totilla strips."

MY REVIEW
TracyDietsch User ID: 5482804 45456
Reviewed Oct. 24, 2010

"Everyone loves this recipe! I take it to work potlucks all the time, it is a top request!"

MY REVIEW
aspross User ID: 4262330 135404
Reviewed Aug. 3, 2009

"This was not good at all, extremely bland for the ingredients used which surprised me. No one hardly touched this at our family reunion. I wouldn't make this one again."

MY REVIEW
tfox User ID: 44720 64464
Reviewed Jul. 24, 2008

"Everyone LOVES this dip! I have given out copies of this recipe every time I serve it. It is just a great everyday, any time dip to serve!"

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Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.