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Corn Dip
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- #8211
serves/makes:
ready in:
over 5 hrs
over 5 hrs
6 reviews
ingredients
3 cans (15 ounce size) Mexican-style corn, drained
1 cup mayonnaise, regular or low fat
1 cup sour cream, regular or low fat
1 package (12 ounce size) shredded Mexican cheese
1 can (4 ounce size) chopped green chiles, drained
OR
1 seeded and minced jalapeno
salt and pepper, to taste
directions
Make sure the corn is very well drained then combine it in a bowl with the mayonnaise, sour cream, shredded cheese, green chile, and salt and pepper as desired.
Cover the bowl and refrigerate for at least 6 hours or up to 24 hours. Stir gently before serving.
Serve with corn chips or tortilla chips.
cook's notes
Using lower fat mayo and sour cream will save some calories but may make the dip a bit runnier.
nutrition data
503 calories, 42 grams fat, 29 grams carbohydrates, 12 grams protein per serving.
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reviews & comments
December 12, 2012
Always a great go to dip! I make this exactly as recommended. Don't change a thing. I have yet to meet someone who doesn't like this dip.
June 20, 2009
This dip is great with chopped cilantro and white onion. I prefer to use more sour cream and less mayo as well. Overall a great crowdpleaser!
August 13, 2008
I used a can of Rotel because I couldn't find Mexican Corn at my grocery store. I added a little more cheese too. I'll probably use less mayo and sour cream next time and add one more can of Rotel as well. Very good and easy!
November 6, 2007
this is the easiest recipe and I can add more corn to make it stretch for larger crowds. It also gets better the next day.
September 29, 2007
This dip is SOOOOOO good!! I add a couple jalepeno peppers for a little kick.....a can of black beans would be good too!
October 26, 2006
This is a really good dip when you are looking for something different and easy to make. I serve them with Fritos Corn Chips.