Farm Recipe: Corn Dip II

Teresa Olson
By Teresa Olson January 10, 2017 10:30


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I was invited to a house party for New Year’s Eve and they were serving Mexican food which inspired me to bring something to share.  I found this dip on that I found to be very easy to make and delicious as well. I do not like anything too “hot” though, so I left out the cayenne pepper.   Include some chips for dipping and you have a perfect appetizer!

Corn Dip II


3 (11 ounce) cans Mexican-style corn, drained

1 cup mayonnaise

2 cups sour cream

1 bunch green onions, chopped

1/2 cup chopped fresh cilantro

1 pound Cheddar cheese, shredded

1 teaspoon fresh lime juice

1 teaspoon ground cumin

1 pinch cayenne pepper, or to taste

1 pinch salt 


In a large serving bowl, stir together the corn, mayonnaise, sour cream, green onions, cilantro, Cheddar cheese and lime juice.  Season with cumin, cayenne pepper, and salt.  Stir to blend in the seasoning, then refrigerate until chilled before serving.









Teresa Olson
By Teresa Olson January 10, 2017 10:30
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