Corn Dip

Name: Corn Dip
Prep time: 15 min
Total time: 35 min
Ingredients: 2 11-ounce can Mexicorn; 3/4 cup mayonnaise; 3/4 cup sour cream; 1 4-ounce can diced green chiles; 1 teaspoon ground cumin; 1 teaspoon garlic powder; 3/4 teaspoon onion powder; 1/2 teaspoon smoked paprika, (hot or mild); 1/4 teaspoon ground white pepper; 1 teaspoon chili powder, (see Notes); 3/4 teaspoon seasoned salt, (such as Lawry's); 1 fresh jalapeno pepper, (diced, optional); 1/4 teaspoon cayenne pepper, (more or less, as desired); Fritos Scoops, (or tortilla chips for serving)

Jump to Recipe - Print Recipe

Prep Time: 15 minutes | Total Time: 35 minutes (with standing time) | Serves: 6-8

I believe it was our 5th anniversary that my husband and I were able to stay at our first Bed and Breakfast. Family watched our first child for us and we were able to get away to this beautiful, historic home in Murfreesboro, TN called Byrn-Roberts Inn. Sadly, it is no longer available to guests, but last I read the owners are now in the house as residents. It’s a gorgeous 5-bedroom home, a dream home.

Julie and David Becker were such gracious and hospitable hosts. They welcomed us into their home as soon as we arrived with a lovely spread of hors d’oeuvres. Our favorite was a “Corn Dip” that she so kindly shared the recipe with me. There is a name “Judy Nichols” signed on the copy of the recipe that must have been the lady who shared the recipe with the B&B owners.

I made a few adjustments to the original recipe, but the core flavors are still present. This can be served cold or room temperature with corn chips and/or tortilla chips. The crunch from the chips is so satisfying with this dip. (My 2 cents… corn is not low carb, so why bother with using veggies to replace the chips?! Forget all the carbs or go home, right? If you would rather go the vegetable route, I would suggest something like cucumber slices or wide bell pepper strips that can work as a scoop as chips do.)

*Update – the young lady who is my new hair stylist told me about her Corn Dip recipe that uses fresh cilantro. I love that! So, feel free to toss in a handful (more or less) and enjoy!!

Corn Dip

Pantry To Table

This appetizer comes together very quickly and easily. Creamy and Delicious.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15

Standing Time 20

Total Time 35

Course Appetizer, Snack

Cuisine American

Servings

Ingredients

2 11-ounce can Mexicorn
3/4 cup mayonnaise
3/4 cup sour cream
1 4-ounce can diced green chiles
1 teaspoon ground cumin
1 teaspoon garlic powder
3/4 teaspoon onion powder
1/2 teaspoon smoked paprika, hot or mild
1/4 teaspoon ground white pepper
1 teaspoon chili powder, see Notes
3/4 teaspoon seasoned salt, such as Lawry's
1 fresh jalapeno pepper, diced, optional
1/4 teaspoon cayenne pepper, more or less, as desired
Fritos Scoops, or tortilla chips for serving

Instructions

Pour the cans of corn into a colander set over a bowl to drain while preparing the other ingredients.
In a medium bowl, add all the remaining ingredients and stir together.
Add the drained corn and combine well.
Taste for seasoning and adjust as desired.
If time allows, let the Corn Dip stand for 20 minutes before serving, allowing the flavors to meld together, making a better-tasting dip. If not serving for over an hour, cover and refrigerate until ready to serve. Stir the dip after refrigeration before serving.
Cover and refrigerate any leftovers. The dip keeps well for up to 4 days.

Notes

What is “Mexicorn”? This blend includes golden whole kernel corn, red and green sweet peppers, sugar, and salt. As you can see, they are simple ingredients that you can make from fresh and add to the dip instead of using canned corn. See my Fresh Corn Dip.

You can certainly use fat free dairy if you are on a diet that watches fat content, like WW.

Heat or not heat – it’s totally up to you! Love the heat? You can use a hotter pepper than a jalapeno, like a habanero. Prefer no heat? Dice up a green bell pepper instead. You’ll still have the texture and color without the heat.

Chili powder doesn’t have to be the basic ground chili powder that is most commonly found. Try chipotle, ancho, or dark chili powder. You can switch things up.

Nutrition chart does not include Fritos, or any other dipping ingredients.

Restir before serving in case there’s any separation of liquid.

Other optional add-ins: black beans, cooked and crumbled bacon, cotija cheese, diced pimentos, sliced green onions, etc.

Keyword Mexican Corn, Mexicorn, creamy dip, Frito's scoops

Tried this recipe?Let us know how it was!

0 Comments

5 from 1 vote (1 rating without comment)

Corn Dip