Tuesday, August 4, 2009

In the Kitchen: Spicy Corn Dip

Today's recipe is so easy I don't even need how-to photos, but that doesn't mean it isn't delicious! This cool and refreshing dip is perfect for a summer party or just to have on hand for snacking. Jalapenos and green onions give it a little kick but you can easily customize it to your own tastes. You will find a printable recipe card at the end of this post.

Prep Time: 10 min | Serves about 32

8 oz sour cream (I use fat free)
1 cup mayonnaise (I use low fat)
2 cans (11-15 oz) mexican style corn (drained)
4 green onions, finely chopped
3 jalapeno peppers, seeded and minced
6 oz can diced green chilies
1 1/4 cup shredded cheddar cheese

Mix all ingredients in a medium bowl and chill for about 30 minutes before serving. Garnish with extra shredded cheddar, green onions or even some fresh cilantro and serve with tortilla chips – enjoy!

You can find more easy and delicious recipes here.


Fringe said...

Great for a party! I'd make it extra spicy and add lots of cilantro. Thanks for the recipe!


Katie said...

sounds delicious! I'm harvesting corn today, so I will have to try this one. thanks for posting it.

ChupieandJ'smama said...

That looks so good!! We can't do mayo because of the egg. I'll have to see what I can sub for that. Maybe salsa - not as creamy but healthier? Hmmmm....

random moments said...

Definitely trying this one!

Btw, I did your Zebra Brownies for a co-workers birthday today. They were a hit!!

tabitha said...

this sounds *yum*...im going to make it tonight!

Jen said...

yummy! It would be extra special if you carmelized the corn too...oil in skillet til hot, drain & pat corn, then let corn cook til it just starts to brown, and sorta flip it, til the other side is the same. this works yummy in bean salsas too.