Reviewed: May 25, 2012

This is a great and easy recipe! Everyone at work loved, I mean LOVED this dip and asked for the recipe. However, instead of using 3 11 ounce cans of Mexican style corn, I used 1 8ounce yellow corn, 1 8ounce can of white order and measured 8 ounces of Mexican corn. I also added a little bit of sugar, seasoning salt and pepper to this dish! It came out amazing! Please take Becky's advice and use with Hawaiian bread, it was fantastic!

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Reviewer:

Mahagonydime01

Reviewed: Jan. 27, 2012

I loved the idea of this recipe, but honestly totally changed it to fit what I had on hand. Of course like most dips the mayo vs sour cream vs cream cheese ratio is really about personal preference and texture so I just used sour cream and kept the green onion, corn, and chiles as written. I also added a can (poured most liquid out) of tomatoes with cilantro and lime which gave it such a fresh flavor. If I made it again, and I definitely will, I'll use fresh cilantro and squeeze a lime or two in these. I also added a couple shakes of garlic and onion powders and a couple cracks of pepper, great flavor without the heavy cumin of a taco mix. I had veggies and chips, but people preferred the veggies, especially pepper strips. Huge hit and a little different from the usual dip.

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Reviewer:

MamaMel

Cooking Level: Intermediate

Reviewed: Sep. 20, 2011

Nice recipe and easy enough for my husband to make

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CASTOWAYS

Cooking Level: Intermediate

Home Town: Madison, Alabama, USA

Reviewed: Jul. 8, 2011

Very good. Everyone like it on the 4th of July. I would add more green chilis next time. There was not enough to really tast them, however, the dip was very good!

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3 users found this review helpful

Reviewer:

barneybbarbie

Cooking Level: Intermediate

Reviewed: Jun. 5, 2011

This is a staple item that I bring to every potluck or event that I go to. People tend to eat every last bit of it and constantly ask for the recipe. This is the best dip ever!!!

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4 users found this review helpful

Reviewer:

kalarabe

Reviewed: Mar. 14, 2011

This dip is great! It's always gone when I take it somewhere!

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6 users found this review helpful

Reviewer:

Nik

Cooking Level: Intermediate

Living In: Lincoln, Nebraska, USA

Reviewed: Mar. 13, 2011

Good. But it's one of those recipes that I could only eat a few bites of and then I was decidedly done with it.

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JENMEIER

Home Town: Canton, Ohio, USA

Living In: Cleveland, Ohio, USA

Reviewed: Feb. 7, 2011

I thought it was good but my husband and kids didnt care for it.

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Reviewer:

i.lorin

Reviewed: Jan. 28, 2011

This is one that the family loves! A game day favorite. We change it up from time to time and add chopped olives and a little taco seasoning for a Mexi twist!

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3 users found this review helpful

Reviewer:

pineapple4930

Reviewed: Jan. 23, 2011

I only had two cans of Mexi-corn on hand so that's all I could add and because I was making this a hot dip, I used reduced fat cream cheese instead of mayonnaise. I didn't add the extra jalapeno pepper because I had small kids eating this dip so I omitted it. I threw all the ingredients for this into my small crockpot after breakfast and set it to cook until lunch time. We really liked this. Next time I make this, I might cut back on the sour cream just a bit and maybe add a little salsa. GREAT with tortilla chips. I've had this before cold but I think making it hot was just as good. Good quick dip for our weekend snack day made with on hand ingredients on the cheap.

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