Never Not Hungry

Best Corn Dip

Amanda
Jump to Recipe·Print Recipe

I got this recipe from a girl I used to work with when she brought it for a potluck; I snuck back to the break room more times that I’m willing to admit to snag more scoops of this dip because it was so addictive!  She wrote the recipe out with a Sharpie on a piece of printer paper, which I proceeded to misplace multiple times until my mom took a picture of it to pull up on her phone every time I couldn’t find the recipe. 

This dip recipe combines canned sweet corn with green onions, jalapeños, bell pepper and green chiles; mix up a creamy mixture of mayonnaise and sour cream flavored with garlic powder.  Fold everything together with TONS of sharp cheddar cheese and serve with tortilla chips or Fritos Scoops.  Obviously, tortilla chips are always in play in the dip game, but if you want to be extra, you need Fritos.I’m not ashamed to say I have eaten this corn dip for dinner many nights.  I spent a year traveling every week for work and, when I had a kitchen in the hotel room, I almost always had a batch of this in the refrigerator.  I would sit in my hotel bed, lonely and missing my dog, and eat this dip for dinner.  It was super filling and satisfying and basically sustained my life for months.  Bonus: it only gets better the longer it sits in the refrigerator, making it the perfect party recipe.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Best Corn Dip

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Amanda
  • Yield: 8 to 10 servings 1x
Print Recipe

Description

Creamy, cheesy spicy corn dip is the perfect make-ahead party food because the flavor only improves the longer it sits in the refrigerator.

Ingredients

Scale
  • Three 11-ounce cans sweet corn, drained
  • One 7-ounce can chopped green chiles, undrained
  • 4 to 6 ounces pickled jalapeños, drained with some liquid reserved to add to dip
  • 1 red, yellow or orange bell pepper, cored seeded and finely minced
  • 4 to 5 green onions, white and green parts finely minced
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • 12 ounces (3/4 pound) grated sharp cheddar cheese
  • Tortilla chips or, even better, Fritos, to serve

Instructions

  1. Combine all of the ingredients (except the chips) in a large mixing bowl and stir to fully combine.  Add some of the pickled jalapeño liquid, to taste.  Taste for seasonings and adjust if necessary.
  • Category: Appetizers, Dips

1
Exit mobile version