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    Home » Recipes » Appetizer Recipes

    Out-of-this-World Corn Dip

    Published: Jun 1, 2014 · Modified: Dec 18, 2016 by Ashley

    This post may contain affiliate links, which won’t change your price but will share some commission.

    Last year, some friends hosted an Oktoberfest party and one of the things that I liked most (other than the fabulous assortment of beer, obviously) was a corn dip that someone brought. I was told that it was key to eat it with Fritos.

    Dipping corn chips in corn dip - that's something I can totally get on board with. I am originally from Indiana, after all.

    Out-of-this-World Corn Dip

    This dip is a cinch to put together, and it's always a big hit. I eased off of the jalapeños when I made it because I was bringing it to a potluck for parents and toddlers. I didn't want to be remembered as The Lady Who Burnt Poor Little Timmy's Mouth.

    Next time, I'm going full-on-spicy.

    It's hard to explain how addictive this dip is - it's definitely more than the sum of its parts. Bring this to your next potluck or picnic and it's guaranteed to disappear!

    Out-of-this-World Corn Dip

    Out-of-this-World Corn Dip
    Inspired by Charm

    3 (11-oz.) cans sweet corn & diced peppers, drained
    7-oz. can chopped green chiles
    6-oz. can chopped jalapeño peppers, drained and liquid added to taste
    ½ c. green onion, chopped
    1 c. mayonnaise
    1 c. sour cream
    1 tsp. pepper
    ½ tsp. garlic powder
    16-oz. pkg. shredded sharp cheddar cheese
    2-3 bags scoop-like corn or tortilla chips

    In a large bowl, mix all ingredients except chips. Chill two hours to overnight. Serve with your favorite chips for scooping. Makes 6 cups.

    Big Flavors Rating: 5 Stars

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    Reader Interactions

    Comments

    1. BabyJune

      June 01, 2014 at 9:33 am

      That does look out-of-this-world indeed! I can just imagine how awesome it would be with a bunch of jalapeno 🙂

      Reply
    2. Amy Sonnenberg

      July 07, 2021 at 2:25 pm

      I made this for our 4th of July party, and it was amazing! I used plenty pickled jalapeños and their juice. I found, when eating leftovers, that slightly heating it made it even better!

      Reply
      • Ashley

        July 14, 2021 at 1:45 pm

        So glad you enjoyed this! I'm swooning thinking of having this warmed up a bit - YUM!

        Reply

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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