This is another one of those recipes that I always know I have to make for Christmas at my parents’ house.  As I’ve said before, we don’t have a big sit-down Christmas dinner.  We have finger foods and appetizers.  It’s wonderful.  You know how you go to a party and you load your plate up with all the appetizers and you think to yourself, “I could just make a meal of these!”?   Well, that’s what we do.

I got this recipe from my sweet friend Kim one year when we were all on vacation together in Gulf Shores, Alabama.  There were five families in all and we rented a huge duplex beach house together.  We had a calendar of when each family was cooking what meal, when we were going out, when each of the couples had a date night without kids.  It always worked out great and we all got to try out new recipes on each other.  I usually made homemade cinnamon rolls when it was my turn to cook breakfast.  Angie always made a big batch of her killer chocolate chip cookie bars.  Everybody brought their A game.

One night, Kim made this dip.  We love corn in my family.  Corn on the cob, creamed corn, whole kernel corn.  We just love it.  So you can imagine that we jumped all over this dip.

Corn Dip

  • 4 11-ounce cans of Mexicorn, drained
  • 1 pint of sour cream
  • 1 cup mayonnaise
  • 1 4.5-ounce can green chilies
  • 1 bunch of green onions, chopped
  • 4 cups of shredded Colby Jack cheese

Mix together first 5 ingredients. Stir in cheese and refrigerate at least 24 hours.  Serve with Fritos Scoops.

Well Duh #1:  You may also add a small can of chopped jalapenos or one chopped fresh jalapeno.  Kim always did.  My family is not big into spicy stuff, so they like it nice and mild.

Well Duh #2:  Not everyone refrigerates their dip for a whole 24-hours.  I just find that the longer it sits, the better the flavor becomes.  I know this because I use a spoon to taste it about every two hours or so after I make it.  I can’t stay out of it!

Well Duh #3:  I once had some of this dip left over – that doesn’t happen very often!  I mixed a package of soften cream cheese into the mixture and stuffed it inside chicken breasts before baking them.  If you like corn, you’ll love doing that!

Well Duh #4:  If the flavor is a little too mild for you, you can certainly jazz it up with your favorite spice.  Cajun seasoning – or even garlic salt – add a nice burst of flavor.  You may want to taste it with a chip though.  Remember those corn chips are pretty salty and they add to the flavor of the dip.

Well Duh #5:  If you can’t find MexiCorn, just use regular, whole-kernel corn and add a jar of finely-diced roasted red bell peppers.  It won’t be exactly the same, but it will still be yummy!

This is one creamy, cool, delicious dip.  You’re going to love it!


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