Recipe by moosie
"I had to improvise something that would go with Salsa but turns out this is just as good on its own. It disappeared before the salsa did and everyone asked for the recipe! Serve with melba toast or tortilla chips."
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1 (15.25 ounce) can
whole kernel corn, drained
red onion, minced
roma (plum) tomato, seeded and chopped
fresh mint leaves, chopped
fresh basil leaves, chopped
Thai chile peppers, seeded and chopped
I made this according to the recipe, in spite of the facts that I'm not a mint fan and the "Boss" (read "wife") is not a big fan of lime juice. But we both liked this. We're what I call "heater eaters" so I was more than liberal with the peppers. A big THANK YOU, moosie, for a solid repeater recipe.
I was pleasntly surprised with this recipe. The mint and the basil really go well together and it's a good way to use up a bunch of stuff from the garden. It has a very unusual flavor that your guests will love and remember.
This was great! I was looking for a new dip to try with my guac, and this was so refreshing. I wasn't sure how the mint would do in it - but it actually complimented the heat of the peppers quite nice!
This was a nice different "dip" that worked well for our dairy free friends! I followed the advice of a prior reviewer and subbed a can of Rotel for the tomato/chillies with great success. THANKS for the recipe!
This was excellent. I drained a can of Rotel tomatoes with chiles and used that in place of the tomatoes and peppers. No reason you can't make this all year. Served it for a dinner party and everyone asked for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Summer Corn Dip
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 18
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