Mexican Corn Dip

For tasty make-ahead dip try this contest winning 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.


8 to 10 servings


2 cups (8 ounces) shredded cheddar cheese
1 (11 ounce) can yellow and white whole kernel corn, drained
1 (11 ounce) can Mexicorn, drained
4 ounces pepper Jack cheese, shredded
1/4 cup chopped green onions
1 (4 ounce) can 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


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.

Additional Information

When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Nutritional Information

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

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