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Mexican Corn Dip

Ingredients

  • 2 cups 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.

Nutrition Facts

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

Reviews

Average Rating:
  • Samantha
    May 24, 2019
    My daughter had me make this for a get togetIt was absolutely fantastic. I was amazed as to how the ingredients blended together. This is one recipe that Spice wasn't a problem. It's one of my top ten favorites now.
  • Pamela
    May 19, 2019
    I add chopped green, yellow, and orange bell peppers, regular onions, an extra can of chopped green chilis, and LOTS AND LOTS AND LOTS OF TABASCO SAUCE!!! This is the secret weapon to make your corn dip over the top from all others!!! TRUST ME!!! AND BY THE WAY...YOU BETTER USE THE BIG SCOOPS FRITOS WITH THIS...NOTHING ELSE WILL DO!!! (taste-wise …..and sturdy-wise!!!)
  • jkitt
    Dec 31, 1969

    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.

  • teeler
    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!

  • zaxoma
    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.

  • tcypher
    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!

  • AmandaMarie87
    Jul 12, 2012

    Love this dip =)

  • sissaboo
    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!

  • irishguy
    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

  • irishguy
    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.

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