For this week’s tried and true, I am sharing a great Fiesta Corn Salsa Dip. This delicious recipe is from my best friend, Sandi – she always has the best food at her get-togethers.
This past weekend Sandi hosted a barbecue, there was great food all around, from drinks to dessert. This AWESOME DIP was the party favorite! The kids and adults swarmed this dip. SWARMED! Sandi had to refill the bowl two times. The recipe makes a lot, so it’s a perfect appetizer for large gatherings.
Lucky me, I snagged the recipe and get to share it with all of you.
Pinnable Image
Fiesta Corn Salsa Dip
Ingredients
- 3 cans Fiesta Corn or Mexi Corn, drained (11 ounce cans)
- 3/4 cup Mayonnaise (regular or light)
- 2 cups shredded cheddar cheese (use finely shredded)
- 1 cup Sour Cream (regular or light)
- 1 small bunch Green Onions, chopped (approximately 1/2 cup)
- 1 small bunch Cilantro, chopped
- 1 teaspoon Cumin
- 1/2 teaspoon Cayenne Pepper
Optional
Add some fresh lime juice, a can green chiles and/or a few chopped jalapeños for extra kick.
Directions
Mix all the ingredients together. Chill in fridge for a couple of hours. Serve with your favorite tortilla chips or Fritos.
Big shout out and thank you to Sandi!
Sharing this recipe at Weekend Potluck.
Thanks so much for stopping by!
Cheers!
Steve S
I drain the corn and roast it with a cooking torch before making the recipe. Better and slightly different taste.
becky
Made this last night for a holiday party. Cold it was tasty and rather "mayonais-y" (maybe ok for a summer event) but warmed up it was cheesy and amazing!!!! I had intended to bake it like an artichoke dip but ran out of time so put it in a shallow baking dish, nuked it, then topped with a little more cheese (because it wasnt very pretty!) and finished it a bit in the oven. BIG hit! Took it to the event hot but it was good at room temp as the evening went on. Very unique.
Also couldnt find mexicorn anymore so used a can of corn with peppers and a can of fire roasted corn (who knew there was such a thing?!) both about 15 oz. Could have used maybe another can, too, considering the amount of mayo and sour cream (I used light/lowfat kinds of both of them-surely this is a "healthy" dip?!?!?) Thanks for the recipe!
beck
I wonder if this could be heated…melty kind of artichoke dip???
Carol Parkhurst
I LOVE ANYTHING MADE WITH FIESTA OR MEXICORN BUT YOU CAN'T GET IT AROUND HERE [NY] ANYMORE…
I HAD A BAKED CORN PUDDING I USED TO MAKE WITH IT, BUT NO MORE..GRR
Anonymous
Make your own mexicorn by mixing peppers with niblets corn. Tastes the same.
jesslev
Add fresh diced cucumber in the summer! It is great!
jesslev
Add diced cucumber in the summer for a really fresh taste!
Mimi G
Great recipes…following you on Pinterest!
Mimi G
Just came over from South Your Mouth…going to browse your recipes now!
Anonymous
What size can of corn did you use ?
marysweetlittlebluebird
11 oz can 🙂
Anonymous
A little mashed avocado might be good in it too.
Petticoat Junktion
This looks really yummy. I found the photo on Pinterest. I'm sharing this on Facebook then I'm printing out the recipe. 🙂
Stephanie Dempsey
i love this dip! i added 1 lemon juiced to mine and half old cheddar and half jalapeno cheddar…i also added chili salt and pepper to mine. the only thing i'd do differently is add some cream cheese so it sets better.. i found mine to be a bit liduidy
Sarah
this sounds so good! love that it's creamy 🙂
Danni Baird @ Silo Hill Farm
That is really a different kind of salsa! I think I would like the mayo base! Yummmm!
Mel@Mellywood's Mansion
Mary that looks so good! Yum
Maureen Wyatt
Looks delicious and I'm pinning!
Heather @ The Beating Hearth
yummmy!!!! this looks so good, I would want it spicy.