"This is a recipe my mother found a few years ago. Corn, cheese, and a little Mexican spice make this a dip to remember. I make it for any party I have and everyone loves it. At least one person will ask for the recipe upon leaving my house." — CALVINANDHENRY
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3 (11 ounce) cans
Mexican-style corn, drained
green onions, chopped
chopped fresh cilantro
Cheddar cheese, shredded
fresh lime juice
cayenne pepper, or to taste
Yummy! Surprisingly light and refreshing. I used two cans of corn and one can of rinsed black beans. Some people didn't even realize they were eating corn!
We thought this was just okay as a dip even though I had heated it. But the next time I used bags of frozen roasted corn from Trader Joes, increased the onion and cilantro and served it as a side dish. Now we really love it !!
My husband and I are addicted. We've taken this recipe to family get togethers and they definitely lick the bowl. But forget that, we make it pretty much weekly and save the leftovers in the fridge and snack throughout the week. We first made it cold-liked it. then, like the others, tried it warm-loooved it! I make this with non-fat mayo and non-fat sour cream every time for less guilt! Enjoy!
This is WAY better than the "Corn Dip" or the "Spicy Corn Dip" recipes here due to the fact that this one adds fresh jalapeno instead of canned green chiles and then uses the lime juice and cumin and salt and cayenne to get more flavor! We tried it with and without and it is WAY better with those 4 ingredients, which are not in the other corn dip recipes. The only thing I changed is using EQUAL amounts of mayo and sour cream (2 cups each). I also one time had no lime or lemon juice so I substituted a WHOLE 2 OZ. BOTTLE of GREEN TABASCO (officially called McIlhenny Brand Green Pepper Sauce) and it was even better! The green sauce is not really spicy but adds the tang that you need for this to not be too bland. I think I may do that from now on as it seemed even better than with the lime juice. YUM YUM!
This is a great recipe! I made the whole amount (without the cumin) and split in in half. I left one half cold, and baked the other half for 25-30 minutes (bubbling) at 350 degrees. My husband and I tried both, and while both are great we prefer the baked version better and feel that it will travel better and hold up better at a cookout! Try it!
I just don't get the raves about this dip. Maybe it's a mid west thing? I am not sure. Regardless, I have been in the SW my whole life, so maybe my expectations/tastes are a little different. It didn't matter what I did or added to this dip (cold, heated, salsa, chili powder, garlic, black beans, etc.), it just was not exciting and was certainly nothing I would go out of my way for. It was just kind of a blob of too much white and yellow stuff with no interesting flavors. I would never make this again let alone serve it to anyone. Can't give it one star, because it was edible and not atrocious, just not something to get all "yippee" about...not at all. I just don't understand the raves. Oh, well, different keeps for different peeps. I say, don't waste your time and calories. If you are a west coaster, steer clear.
WOW! Based on the reviews, I was prepared to not really like this cold, but it's awesome!! Love it served w/Tostitoes flour chips. Made a few changes because i don't like cumin/cilantro and didn't have lime juice. Used a dash of lemon juice and used garlic salt and dill weed. Yummy. I reserved half to try baking it, but I think I'm going to serve it cold; what a great summer dip. Thanks for the recipe; it's a keeper at our house!
Good dip. I made this for my sisters bridal shower and everyone just LOVED it. They chowed it all gone. I just used regular canned corn because I didnt have any mexican style.
* Percent Daily Values are based on a 2,000 calorie diet.
Corn Dip II
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 257
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