Corn Dip


Corn Dip
Prep time
Total time
Serves: 8-10 servings
  • 1 can sweet yellow corn, drained
  • 2 11oz cans mexicorn, drained (What is mexicorn?)
  • 2 cups shredded cheddar cheese
  • 1 cup mayonaisse
  • 1 cup sour cream
  • green onions, chopped
  1. Mix everything in a big bowl and serve with tortilla chips. Enjoy!

Recipe from: My mom


  1. Allison Book says:

    We make almost exactly this recipe ALL the time! It’s our most-requested dip by far. We use a can of chopped green chilis instead of the green onions. I like the flavor the chilis bring to the party. We’ll have to try adding fresh green onions!

    • Lea Burg says:

      I’m making this as a meal for tomorrow’s dinner, Ashleigh Jeanné did you bake it or just add the chicken after? Great idea and thanks for sharing

    • Eloise Thibault says:

      Coming from a vegetarian, chicken does not make something a meal. It bothers me when people think that meat makes a meal.

      But anyway, I pinned this to my recipe board on Pinterest and hope to try it sometime. It looks good!

    • Jenn C. says:

      I think she just meant the extra added protein helped make it more hearty and could be classified as more of a meal than an appetizer. For those of us who are not vegetarians/vegans, meat is usually the way we get our added protein, so please don’t take offense when someone thinks adding meat to a recipe makes it more of a meal. For us, it does.

      On another note, thank you for the recipe, Sammi – this has become a favorite with my family!

    • Unknown says:

      Seriously Eloise Thibault……….I am a vegetarian as well and your comment was ignorant and unnecessary.

      Recipe was fantastic! Thanks for sharing!

  2. QuietCat says:

    i just made this today and substituted the sour cream and mayo for 2 cups of greek yogurt (we dont really like mayo) and it was so delicious! my dad kept ranting and raving about it. its definitely a recipe i will be making again!

  3. angielv says:

    i don’t know that I would call this dip. I made it and finally reminded me of something. Mexican corn in a cup. ahahah it is like the one you buy at the store. haha good stuff

  4. Brian Martin says:

    This is very similar to an authentic Mexican dish my family makes called Esquite/Elotes, only we sprinkle some Cotija cheese evenly over the top of the corn along with a little sprinkle of cayenne pepper for some extra spice. We def wouldn’t put any green onions,just seem weird in this dish, so I would add a little jalapeno in there. The mayo and cream and cheese evens out the spiciness.

  5. Gabriela Melgar says:

    Hello, I’m tryng to prepare the recipy here in south america Chile. But I cant understand whats mexicorn drained. I don’t know if it is available here. Can you please help me with a description of it sobI can find avsubsitute?

  6. letsgetcreative says:

    I have made another version of this….HOT CORN DIP! Yummy! It’s pretty much the same but add roasted red bell peppers. you start off by sauté-ing garlic and chopped yellow onion in skillet with butter, add mexicorn, till roasted a bit. Add red bell pepper, and any other veggies. Then mix the sour cream, cheese and mayo together. Mix everything together and bake around 350-375 for about 15 mins. YUMMY!

  7. Kiks says:

    This looks sooo easy & delicious! Going to test it out on my hubby & his friends (my usual guinea pigs).
    Thank you for sharing! !!!

  8. H2Hxoxo says:

    I too make a similar recipe, although I add fresh green/red peppers, red onion, cheese, chillies, and the sour cream/ mayo. Although before serving I add a bag of crushed chilli cheese fritos. It is amazing!!

  9. David Ferguson says:

    This looks like an amazing recipe. I think with all the comments that there are some great ideas for alternate recipes to fit any picnic from a crab feast to hamburgers and hot dogs. I think that you if you roasted the mexicorn a little bit, that it will add another layer of flavor. I will also add the juice of one key lime. A great substitute for those who don’t care for cilantro.

    For a touch of creaminess, maybe avocado. I am excited about the options.

  10. Gwen Watt says:

    I have been waiting to try this recipe for a long time. However, we don’t have Mexicorn in my part of the world (Eastern Canada) so I improvised with this recipe below. It turned amazing! everyone loved it! So, if you need a mexicorn alternative definitely try this out. Thanks for the awesome recipe 🙂

    *Also, I couldn’t find banana peppers at my local store so I bought a jar Bicks Banana Pepper rings and eyed/tasted to find the correct ratio..

  11. Caiti Bray says:

    I don’t care for mayo… at all! Do you know of a substitution that won’t too much alter the consistency? I love corn dips and this sounds so good except the mayo part… What do you think?

  12. Ann Heineck says:

    I have made your corn salsa about 5 times now..I can’t keep it for longer than a couple of hours at a time unless I double batch it. Ha! It’s our house’s favorite munchies dip…ty for sharing it..Our older teen boys LOVE IT!!

  13. Zachil2 says:

    I always add season it with some dry Taco seasoning and use shredded mozzarella instead of cheddar. one off my favorite foods ever!

  14. Cheralyn Froio says:

    I love this dip. I also add a bunch posed cilantro and 1/2 a red onion adds so much flavor to this already delicious, easy dip!! Fritos do make the dip!!!

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