Reviewed: Apr. 30, 2012

love this! Good cold or hot. I cut the recipe to 5 servings (1 can of mexicorn) and use a little less sour cream and mayo - 1/4 cup each instead of 1/3 cup.

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Reviewer:

inafog1

Home Town: Clearwater, Florida, USA

Reviewed: Mar. 29, 2012

This was very good. The only change I made was add fresh jalapenos instead of the cayenne pepper to give it added fresh vegetables

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Reviewer:

smross5

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Reviewed: Mar. 25, 2012

Great as an appetizer or side dish. I added a half teaspoon of chili powder to the ingredients. Loved it! The lime juice is a must to top off all the flavors. I don't see how anyone could call this recipe bland because it's filled with strong flavors like cilantro, green onion and cumin! I also took the advice of other reviewers and served this as a hot side dish....350 degrees for 25 minutes. Everyone gobbled up this dish and they all want the recipe.

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Reviewer:

Zen

Reviewed: Feb. 29, 2012

Everyone loved this, including me! I did add green and red pepper diced, less mayo and I split it in half and baked 1/2 since my friend's son was helping me and we thought it would be good warm. Brought out flavors more we thought, so better warm but still good cold!

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Reviewer:

tonya

Cooking Level: Intermediate

Home Town: Brigham City, Utah, USA

Living In: San Antonio, Texas, USA

Reviewed: Feb. 5, 2012

Great recipe! Love it. I used tony sachery instead of salt. Worked out super!

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Reviewer:

New2cooking

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Reviewed: Jan. 23, 2011

My family loves this. We've made it three times now and they go through it almost as fast as oxygen. Sooo good!

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Reviewer:

Lisa

Reviewed: Jan. 8, 2011

This was great! I made it for a party but only used 1 cup of sour cream. It was plenty creamy without it. I served it cold. The dish received lots of compliments!

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Reviewer:

afn

Reviewed: Jan. 4, 2011

This is a 5 star dip! It is my "go to" for all parties now, and people expect it! The only thing I add is a spoonful of chopped green chilies and I like the mexicorn that has the chipolte seasoning.

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Reviewer:

lindamccartneyfan

Cooking Level: Intermediate

Reviewed: Jan. 2, 2011

Have used this recipe numerous times and nearly everyone asks for the recipe! I substitute plain lowfat yogurt for the sour cream, and use lowfat mayo too--you can't tell the difference b/c the cheese is rich enough. I use frozen corn (heated and cooled) and usually add 50% more than called for (to taste) since the sauce is so rich. I also quadruple the lime juice (substituting lemon if I don't have it) and add fresh chopped red pepper for color. And I just keep adding more cumin to taste...usually double or triple the amount called for. I just like to make it a bit lighter--great recipe to tweak to your own tastes!

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