Reviewed: Jul. 28, 2009

I leave out the green onions and green chilies and just add an entire can of diced jalepenos (with some of the juice) and add extra Monteray Jack cheese and then the KEY to this dish is to bake it in the oven until bubbly and eat with tortilla chips! TRUST ME it's a million times better served hot.

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sdave2

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Reviewed: Feb. 23, 2009

I first made exactly as written. The next time I made some changes that greatly improved the flavor for us. As suggested here or on another corn dip recipe, I added 2 TBS of Frank's Red Hot Sauce and a bit of cumin. I heated in the microwave long enough to melt the cheese. We prefer it warm, but even after it has completely cooled the taste is better having been heated.

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LINDABTX

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Plano, Texas, USA

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Reviewed: Dec. 29, 2008

This looked and tasted like a pea salad.

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ilovetocook

Home Town: Dallas, Texas, USA

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Reviewed: Dec. 10, 2008

Added tabasco sauce to the recipe to give it more "kick" Went over well as an appetizer at Thanksgiving. Recipe needs more color. Try using green and red bell peppers to enhance the eye appeal.

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betsypgarmy

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Nov. 22, 2008

I actually found this recipe about a year and a half ago and have made it many times since! I did make some changes though.. I added a pinch of cayanne pepper and some grated red onion... I do like this dip spicey and am always looking for a time saver, so i use canned diced jalapenos instead of fresh... This goes great with Frito scoops!

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dena67212

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

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Reviewed: Nov. 16, 2008

This was a delicious dip! I made this and had orange bell pepper, baby carrots, and tortilla chips to dip it in. It just makes a ton so we had lots of leftovers. It kept pretty well but in the future if I expected leftovers of this I would use less green onion because the flavor becomes much stronger when the dip is kept in the fridge. You can always add fresh green onion when you take the leftovers out a day or two later.

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Daniel den Hoed

Cooking Level: Intermediate

Home Town: Spijkenisse, Zuid-Holland, Netherlands

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Reviewed: Nov. 11, 2008

Made this for a family dinner. Everyone loved it! Be sure to drain the corn and chili peppers. It didn't say to do it in the recipe. I added more green onions to make up for the extra liquid. Very refreshing dip.

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allbonita

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Reviewed: Oct. 20, 2008

This was very good. I was actually looking on line to find a recipe that a friend has for making corn dip, came across this and thought I would give it a try. I, along with my company, preferred this corn dip over the other. I refrigerated the dip over night and heated it at 350 for 30 minutes the following day...WONDERFUL!!

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Rhonda

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Reviewed: Aug. 23, 2008

We LOVE LOVE LOVE this dip! I use fat free sour cream, fat free mayo, and reduced fat cheese... we can't even tell a difference! Lowers the fat and calories considerably without sacrificing any taste! It always goes fast as gatherings, and I get asked for the recipe every time!

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cookingmama

Cooking Level: Intermediate

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Reviewed: Jun. 29, 2008

Yummy! Everyone enjoyed this one. No changes. Made exactly as recipe states.

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CHRISTEL2003

Cooking Level: Intermediate

Home Town: New Albany, Mississippi, USA

Living In: Saltillo, Mississippi, USA

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Reviewed: Jun. 19, 2008

I am not a spicy food eater, so modified by removing the pepper, added cummin & can of petit diced tomatoes, doubled the spring onions. Delicious!!!! Make double!! It it better after refrigerating and everyone loves it. Serve with tortilla scoops.

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WENDILASSITER

Cooking Level: Expert

Home Town: Tarboro, North Carolina, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Jun. 10, 2008

Pretty good!

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motherteresa

Home Town: Huntsville, Alabama, USA

Living In: Portland, Oregon, USA

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Reviewed: Jun. 1, 2008

I followed recipe exactly and was very dissapointed. there was too much sour cream, and not very much flavor. sorry but i wont be making this again.

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mykidsmom

Cooking Level: Intermediate

Living In: Hoosick Falls, New York, USA

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Reviewed: May 28, 2008

I have to rate this one again.... This recipe never fails me. EVERYTIME I make this EVERYONE wants the recipe. This is a keep and great for the summertime.

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mommytocarson

Cooking Level: Intermediate

Home Town: Hawkinsville, Georgia, USA

Living In: Macon, Georgia, USA

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Reviewed: Apr. 26, 2008

Everyone liked this!

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Jen

Cooking Level: Expert

Home Town: Oregon, Ohio, USA

Living In: Ottawa Lake, Michigan, USA

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Reviewed: Feb. 1, 2008

My roommate taught me this recipe years ago. We use jarred jalepeno and and save some of the cheese and green onion tops for sprinkling over the top. Must be served with Fritos scoops. Make sure you fridge it overnight for the flavors to meld.

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leelee

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Reviewed: Nov. 30, 2007

This recipe is a winner! Served it at a tailgate party and it disappeared in 10 minutes. I thinks it's best with Fritos scoops. I actually altered it a bit using a can of Mexicorn and a can of white shoepeg corn, also sharp cheddar cheese. The jalapeno peppers give it just the right amount of kick.

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Karen

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Reviewed: Nov. 26, 2007

This is so good served with pieces of Hawaiian bread.

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EMJUAN

Cooking Level: Intermediate

Living In: Santa Ana, California, USA

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Reviewed: Oct. 12, 2007

This was pretty good, but like other users, I added some taco seasonings to the sour cream to add more taste, and it was still a bit bland. I prefer the hot corn dip recipe.

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