Creamy Corn Dip

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  • 2 cups shredded Cheddar cheese
  • 1 (4 ounce) can chopped green chiles
  • 2 tablespoons minced jalapeño pepper or to taste
  • 2 tablespoons chopped cilantro
  • 2 green onions, thinly sliced
  • 3/4 cup fresh or frozen corn, thawed
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 tablespoon ground cumin
  • Salt and pepper to taste
  • Tortilla chips to serve


Preheat oven to 375°F.
In a large bowl, combine cheese, green chiles, jalapeño, cilantro, green onion and corn.
In a separate bowl, combine sour cream, mayonnaise, cumin, salt and pepper.
Stir into cheese mixture.
Pour into a 6-cup soufflé bowl or casserole dish coated with non-stick spray.
Bake for about 20 minutes or until heated through and bubbling.
Serve immediately with tortilla chips.

Recipe from Central Market Poulsbo - Culinary Resource Center
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