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Spicy Corn Dip
SUBMITTED BY:
Jodi
PHOTO BY:
mykidsmom
"Serve this spicy dip with tortilla chips, fresh vegetables, or both! This recipe makes enough for a large party."
RECIPE RATING:
Read Reviews
(47)
Review/Rate This Recipe
PREP TIME
10 Min
READY IN
10 Min
Original recipe yield 4 cups
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (8 ounce) container sour cream
1 cup mayonnaise
2 (11 ounce) cans Mexican-style corn
4 green onions, chopped
3 jalapeno peppers, seeded and minced
1 (7 ounce) can diced green chiles
1 1/4 cups shredded Cheddar cheese
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DIRECTIONS
In a medium bowl, mix together sour cream, mayonnaise, corn, green onions, jalapeno chile peppers, green chile peppers and cheese. Ready to serve!
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REVIEWS
Reviewed on Jan. 25, 2004 by JBTAYLOR
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JBTAYLOR
Jan. 25, 2004
I made this dip for a baby shower and the ladies ate it up! The bowl was empty! We also served it at a Bar-B-Que and it was a huge hit! Serve with Frito Scoopables! I did not use all three peppers, I only put one fresh pepper in the dip.
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13 users found this review helpful
I made this dip for a baby shower and the ladies ate it up! The bowl was empty! We also served...
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Reviewed on Jan. 25, 2004 by
BANSREEPARIKH
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BANSREEPARIKH
Jan. 25, 2004
This was a great recipe! I wasn't sure how corn would taste in a sour cream dip, but it was yummy! I didn't have that many people, so I actually halved the recipe and it was perfect to serve to about 4 people. Thanks!
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10 users found this review helpful
This was a great recipe! I wasn't sure how corn would taste in a sour cream dip, but it was...
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Reviewed on Jan. 25, 2004 by
SMEDLIN
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SMEDLIN
Jan. 25, 2004
Big party, this and the tortilla wraps were the only things left over.
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10 users found this review helpful
Big party, this and the tortilla wraps were the only things left over.
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Reviewed on May 30, 2005 by LYQUIDPHYRE
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LYQUIDPHYRE
May 30, 2005
I crave this dip all the time now. Some things I've learned about making it- Drain, drain, drain anything that is liquidly (especially the corn). The first time I made this I dumped everything in a bowl, and it was kinda runny. But the 2nd time I made it I drained the corn and it made such a huge difference. Also, when dealing with the spicey aspects of the dip, I used 8oz of chilies instead 7, I put the peppers and the green onions together in a food processor and spooned in the "perfect" amount-- I added more onions and peppers to the food processor than recommended so that way I wasn't limited, nor was I adding too much. I've made this twice and everyone loves it and I plan to make it many many more times!
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9 users found this review helpful
I crave this dip all the time now. Some things I've learned about making it- Drain, drain,...
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Reviewed on Jan. 25, 2004 by MAHDU
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MAHDU
Jan. 25, 2004
This dip was new and interesting. I served it with tortilla chips and crackers. Because it was different my guests were a little hesitant, but after trying it they kept going back for more. Because of the spiciness I wouldn't recommend it for children. But it is a nice change from salsa.
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9 users found this review helpful
This dip was new and interesting. I served it with tortilla chips and crackers. Because it...
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Reviewed on Jan. 25, 2004 by RUBYROSE
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RUBYROSE
Jan. 25, 2004
Wonderful dip and easy to prepare. This dip was a big hit at a recent church social. I will be making it again.
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8 users found this review helpful
Wonderful dip and easy to prepare. This dip was a big hit at a recent church social. I will...
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Reviewed on Jan. 25, 2004 by KERRIANN
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KERRIANN
Jan. 25, 2004
I made this dip for Thanksgiving and everyone liked it so well that they asked me to make it for Christmas eve. We eat it with the tortilla chips and it is great.
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8 users found this review helpful
I made this dip for Thanksgiving and everyone liked it so well that they asked me to make it...
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Reviewed on Jan. 25, 2004 by TMARTIN
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TMARTIN
Jan. 25, 2004
This recipe is wonderful and is a hit with my family and friends.
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8 users found this review helpful
This recipe is wonderful and is a hit with my family and friends.
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Reviewed on Nov. 18, 2006 by JOCOOKIE
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JOCOOKIE
Nov. 18, 2006
Whenever I make this, I eat and eat until I can't chew any more. It's hard to stop. Definitely refrigerate this overnight because that's when the magic happens and the flavors blend together and the peppers heat everything up. I like it a little hotter so I don't remove the seeds from the jalepenos and I also add 3 habaneros and their seeds. Three of each seems to be the best for most people I've made this for. When it's just for me, I add 5 habaneros and it's not inferno-hot, but just enough to make your mouth tingle for a while. This makes about 7 cups of dip and you'll need two 15oz bags of Fritos Scoops to go with it. Super easy, super fast, super yummy!
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5 users found this review helpful
Whenever I make this, I eat and eat until I can't chew any more. It's hard to stop. ...
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Reviewed on Nov. 13, 2003 by ZO282
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ZO282
Nov. 13, 2003
I thought this dip was very good, but was not happy with the eye appeal, so i added a jar of chopped pimentos and it gave it a better look. It was a big hit.
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3 users found this review helpful
I thought this dip was very good, but was not happy with the eye appeal, so i added a jar of...
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Spicy Corn Dip