Out-of-this-World Corn Dip
Appetizers,  Easy,  Gluten Free,  Our Favorites,  Recipes,  Vegetarian

Out-of-this-World Corn Dip

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
1/2 c. green onion, chopped
1 c. mayonnaise
1 c. sour cream
1 tsp. pepper
1/2 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

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.


  • BabyJune

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

  • Amy Sonnenberg

    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!

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